Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto
What do you get when you combine a classic American grilled cheese with Italian sun-dried tomato pesto? A deliciously crispy and gooey sandwich that delivers bold and tangy "pizza" flavor.
Foto: Once Upon a ChefIngredients
- 1 (8.5-oz) 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
Steps
For the Pesto: 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.
For the Sandwiches: 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. 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. 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. Let cool slightly, then slice the sandwiches in half and serve.
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