Tomato Pesto Grilled Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.
3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.4. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
Serving Size: 1 sandwhich
Number of Servings: 4
Recipe submitted by SparkPeople user EDWINN.
Ingredients8 slices rye bread4 quarter-inch slices of fresh mozzarella3 plum tomatoes, cut into thick slices1 cup fresh basil pesto, recipe follows (or use the store-bought stuff)Freshly ground black pepperExtra-virgin olive oil Basil pesto:1/2 cup pine nuts2 cups fresh basil leaves1 cup fresh Italian parsley leaves1/2 cup Parmesan or Romano2 garlic cloves1/4 teaspoon salt1/2 cup extra-virgin olive oil
1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.
3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.4. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
Serving Size: 1 sandwhich
Number of Servings: 4
Recipe submitted by SparkPeople user EDWINN.
Nutritional Info Amount Per Serving
- Calories: 365.5
- Total Fat: 16.6 g
- Cholesterol: 37.9 mg
- Sodium: 827.0 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 2.8 g
- Protein: 21.8 g
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