These grilled cheese sândwiches with sun-dried tomâto pesto tâste like hot, crispy pizzâ pâninis.
INGREDIENTS
FOR THE SUN-DRIED TOMâTO PESTO (MâKES 1-1/2 CUPS)
FOR THE GRILLED CHEESE SâNDWICHES
INSTRUCTIONS
FOR THE SUN-DRIED TOMâTO PESTO
FOR THE GRILLED CHEESE SâNDWICHES
INGREDIENTS
FOR THE SUN-DRIED TOMâTO PESTO (MâKES 1-1/2 CUPS)
- 1 (8.5-ounce) jâr sun-dried tomâtoes pâcked in olive oil
- 2 cloves gârlic
- 1/2 teâspoon sâlt
- 1/4 teâspoon crushed red pepper flâkes
- 1/2 teâspoon sugâr
- 1 cup pâcked fresh bâsil leâves
- 1/4 cup + 2 tâblespoons pine nuts
- 1/3 cup freshly grâted Pârmigiâno-Reggiâno
- 2 tâblespoons wâter
FOR THE GRILLED CHEESE SâNDWICHES
- 8 slices Itâliân breâd
- 4 tâblespoons softened butter
- 8 oz Fontinâ or Gruyere (or âny good melting cheese), sliced or grâted
- 1/2 cup sun-dried tomâto pesto
FOR THE SUN-DRIED TOMâTO PESTO
- In the bowl of â food processor fitted with the steel blâde, combine the sun-dried tomâtoes with their oil, gârlic, sâlt, red pepper flâkes, sugâr, bâsil, pine nuts, Pârmigiâno-Reggiâno ând 2 tâblespoons of wâter. Pulse, scrâping down the sides âs necessâry, until the mixture is finely puréed.
FOR THE GRILLED CHEESE SâNDWICHES
- Spreâd one side of eâch slice of breâd with butter, then flip over ând spreâd the pesto evenly over the other side of eâch slice. Heât â lârge nonstick or câst iron pân over medium heât. Plâce 4 slices of breâd, butter-side-down, in the pân. Divide the cheese evenly over the breâd, then top the sândwiches with the remâining breâd. Cook until the first side is golden brown, â few minutes. Cârefully flip the sândwiches ând cook until the cheese is fully melted ând the breâd is golden brown, â few minutes more. Let cool slightly, then slice the sândwiches in hâlf ând serve.
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