Pesto-Crusted Grilled Cheese |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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From Southern Living January 2007 test kitchen's top rated recipes. Ingredients:
1/3 cup mayonnaise |
2 tablespoons jarred pesto sauce |
8 sourdough bread, slices |
4 slices fontina cheese, slices |
1 (12 ounce) jar roasted red peppers, drained and chopped |
4 slices cheddar cheese |
Directions:
1. Stir together mayonnaise and pesto sauce. (**Note: the pesto is a little salty-some might like it that way. However, I would suggest using between 1 and 2 tablespoons of pesto and see how you like it!).
2. Spread evenly on 1 side of each sourdough bread slice.
3. Place 4 bread slices, pesto sides down, on wax paper.
4. Layer 4 bread slices on wax paper each with 1 fontina cheese slice, bell peppers, and 1 Cheddar cheese slice; top with remaining bread slices, pesto sides up.
5. Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown and cheese melts.
6. *Provolone or mozzarella cheese slices may be substituted.
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