Description
Crispy sourdough pesto grilled cheese with mozzarella and sun dried tomatoes. A quick gourmet twist on a classic comfort sandwich.
Ingredients
- 8 slices thick cut sourdough bread about half inch thick
- 4 tablespoons unsalted butter softened
- 6 ounces low moisture mozzarella cheese sliced
- 4 tablespoons basil pesto
- 1 quarter cup finely chopped sun dried tomatoes drained well
- 1 quarter teaspoon black pepper
Instructions
- Lay out the sourdough slices on a clean surface. Spread softened butter evenly on one side of each slice.
- Flip four slices over so the buttered sides are facing down. On each slice, layer mozzarella evenly, dividing all the cheese among the four slices.
- Spread 1 tablespoon of basil pesto over the cheese on each sandwich. Sprinkle sun dried tomatoes evenly on top and add a light pinch of black pepper.
- Add a final thin layer of mozzarella over the toppings to help seal the sandwich. Top with the remaining bread slices, buttered side facing up. Press gently.
- Heat a large skillet over medium low heat. Place two sandwiches in the skillet and cook for 3 to 4 minutes until the bottom is golden brown. Flip carefully and cook another 3 to 4 minutes until the second side is golden and the cheese is fully melted. Adjust heat as needed to prevent burning while allowing the cheese to melt completely.
- Repeat with the remaining sandwiches. Let rest for 2 minutes before slicing in half and serving.
Notes
- Cook over medium low heat to ensure the bread crisps evenly while the cheese melts fully inside.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Grilling/Pan-frying
- Cuisine: American