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.

Recipe Ingredients:

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)

Cooking Directions:

1. Heat a heavy-duty, large skillet or grill pan over medium heat.
2. 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.
3. 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.
4. 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.