Pesto Grilled Cheese
Easily add an accent of rich Italian flavor to grilled cheese sandwiches with ready-to-use basil pesto. Serve with Tomato Bisque Soup to turn a standard lunch or dinner into a restaurant-style meal.
2 to 3 tablespoons unsalted butter, at room temperature
3 to 4 tablespoons BUITONI Refrigerated All Natural Pesto with Basil
4 slices wheat sourdough bread
1 cup (about 4 ounces) shredded cheese (try a combination of sharp cheddar, Gruyère and mozzarella)
- Heat a heavy-duty, large skillet or grill pan over medium heat.
- Spread butter over one side of each bread slice. On two of the slices, spread the unbuttered side with pesto, just enough to cover the surface.
- Place slices of bread with pesto, butter-side-down, in the skillet. Pile the shredded cheese evenly over bread in the skillet. Place remaining slices of bread over the cheese, butter-side-up.
- Cover skillet loosely and cook for about 3 to 4 minutes, or until golden on bottom. Uncover; carefully flip the sandwich over. Cook uncovered for 3 to 4 minutes or until cheese is melted and bread is golden brown.
Makes 2 sandwiches.
Nutritional Information Per Serving (1/2 of recipe): Calories: 680; Calories from Fat: 380; Total Fat: 42g; Saturated Fat: 22g; Cholesterol: 85mg; Sodium: 1070mg; Carbohydrates: 53g; Dietary Fiber: 3g; Sugars: 2g; Protein: 23g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.