Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto
Total Time
20 Minutes
Prep Time
10 Minutes
Cook Time
10 Minutes
Rating
5 out of 5 stars
(32)
Ingredients
4 servings
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon sugar
- 1 cup packed fresh basil leaves
- ¼ cup + 2 tablespoons pine nuts
- ⅓ cup freshly grated Parmigiano-Reggiano
- 2 tablespoons water
- 8 slices Italian bread
- 4 tablespoons softened butter
- 8 oz Fontina or Gruyere (or any good melting cheese), sliced or grated
- ½ cup sun-dried tomato pesto
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Preparation
Step 1
In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and 2 tablespoons of water. Pulse, scraping down the sides as necessary, until the mixture is finely puréed.
Step 2
Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice.
Step 3
Heat a large nonstick or cast iron pan over medium heat. Place 4 slices of bread, butter-side-down, in the pan. Divide the cheese evenly over the bread, then top the sandwiches with the remaining bread.
Step 4
Cook until the first side is golden brown, a few minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, a few minutes more.
Step 5
Let cool slightly, then slice the sandwiches in half and serve.
Step 6
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Chef's notes
You'll have plenty of leftover sun-dried tomato pesto. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
You can also try tossing the pesto with pasta; just keep in mind that the pesto is thick so you'll need to thin it with some of the pasta cooking water and a little olive oil when tossing it with the pasta.
