Pesto Grilled Cheese Sandwich Recipe: Quick And Easy
If you love pesto you’ll love these pesto grilled cheese sandwiches. They’re quick, easy, inexpensive and delicious. Great for lunch or dinner – or just a snack.
Servings 2 Sandwiches
Calories 629kcal
Equipment
Ingredients
- 4 slices Bread multigrain used for this particular recipe
- 2 tablespoons Basil pesto
- 4 slices Cheese muenster, swiss, or mozzarella are delicious
- 2 cups Shredded cheese cheddar or Colby jack (to add directly inside sandwiches)
- 1 cup Shredded cheese (to add on outside of sandwiches)
- 3 tablespoons Butter unsalted room temperature
- 1/4 cup Sun dried tomatoes (optional but highly recommended)!
Instructions
- Place the four slices of bread out on a clean dry surface. Spread one tablespoon of the basil pesto onto a piece of the bread for one sandwich.
- Place two slices of cheese directly on top of the pesto. Now add the shredded cheddar cheese to the other slice of bread.
- Add the sun dried tomatoes directly on top of the cheese if you are using them.
- Pick up both pieces of the bread and gently put them together so the cheeses and pesto are on the inside of the sandwich.
- Spread the butter all over the outside piece of bread, be sure to cover the entire slice.
- Heat a skillet over medium heat, add 1/4 cup of the shredded cheese directly into the skillet, in a pile that is about the size of your bread.
- Gently place the buttered side of the bread directly into the pile of cheese. While it is cooking, butter the side of the bread that is facing up, and sprinkle another 1/4 cup of cheese directly onto the butter.
- Cook for 3-5 minutes, or until it is golden brown, then flip it over and cook another 3-5 minutes. Remove from the skillet and serve immediately.
- Follow these steps to build and grill the other sandwich.
Nutrition
Serving: 1 | Calories: 629kcal | Carbohydrates: 28g | Protein: 35g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 178mg | Fiber: 6g | Sugar: 3g