A delightful twist on a classic comfort food that elevates the humble grilled cheese with sun-dried tomatoes and garlic pesto.
Ingredients
Scale:
4 slices of bread (sourdough or whole wheat recommended)
1/3 cup sun-dried tomatoes (packed in oil, drained and chopped)
1/4 cup garlic pesto sauce
1 cup cheese (mozzarella or fontina for melting, shredded)
2 tablespoons butter (for grilling)
Instructions
Start by heating a skillet over medium heat.
Lay out two slices of bread and spread a generous tablespoon of garlic pesto sauce on each slice.
Top one slice of bread with chopped sun-dried tomatoes and half of the shredded cheese.
Add the second slice of bread on top, pesto side down, to create a sandwich.
Add one tablespoon of butter to the heated skillet, then place the sandwich in the skillet. Cook for 3-4 minutes until golden brown.
Carefully flip the sandwich, adding the remaining butter to the skillet. Cook for another 3-4 minutes until the other side is golden brown and the cheese is melted.
Remove the sandwich from the skillet and let it rest for a minute before slicing it in half.
