Description
A delicious and cheesy grilled sandwich made with fresh basil pesto and three types of cheese.
Ingredients
Scale
- 4 thick slices sourdough bread
- 4–6 tbsp fresh basil pesto (spread sparingly)
- 4 slices Provolone cheese
- 4 slices Low-Moisture Mozzarella cheese, patted dry
- 2 slices Sharp White Cheddar cheese
- Optional: Freshly grated Parmesan or Pecorino Romano
- 2–3 tbsp unsalted butter, softened
- Optional: Pinch garlic powder
- Optional: Small pinch red pepper flakes
- Optional: Few fresh basil leaves, torn
- Optional: 2-4 strips roasted red peppers, drained & patted dry
- Optional: 4-6 oil-packed sun-dried tomatoes, patted dry
- Optional: Small handful baby spinach
- Optional: Drizzle balsamic glaze (for serving)
Instructions
- Spread a thin layer of basil pesto on one side of each slice of sourdough bread.
- Layer the cheeses between two slices of bread with the pesto side facing inwards.
- Spread butter on the outer sides of the sandwich.
- Heat a pan over medium heat and grill the sandwich until golden brown on both sides and the cheese is melted.
- Serve warm with optional toppings like balsamic glaze, fresh basil leaves, or roasted red peppers.
Notes
- Adjust the amount of pesto based on your taste preference.
- Feel free to add more vegetables or different types of cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg