Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto




Grilled cheese is my fávorite guilty pleásure, ánd I’m háppy to skip lunch so thát I cán consume án indecent ámount of grilled cheese for dinner. Thát’s especiálly true with these Itálián-style grilled cheese sándwiches zhushed up with sun-dried tomáto pesto. My 13-yeár-old son, Zách, cálls them “pizzá páninis” since they táste like hot, crispy pizzá sándwiches. I serve them with á green sálád for á quick weeknight meál; they álso máke á comforting áfter school snáck for growing teenáge boys who suddenly require á pre-dinner ‘dinner.’

INGREDIENTS

FOR THE SUN-DRIED TOMáTO PESTO (MáKES 1-1/2 CUPS)

  • 1 (8.5-ounce) jár sun-dried tomátoes pácked in olive oil
  • 2 cloves gárlic
  • 1/2 teáspoon sált
  • 1/4 teáspoon crushed red pepper flákes
  • 1/2 teáspoon sugár
  • 1 cup pácked fresh básil leáves
  • 1/4 cup + 2 táblespoons pine nuts
  • 1/3 cup freshly gráted Pármigiáno-Reggiáno
  • 2 táblespoons wáter

FOR THE GRILLED CHEESE SáNDWICHES

  • 8 slices Itálián breád
  • 4 táblespoons softened butter
  • 8 oz Fontiná or Gruyere (or ány good melting cheese), sliced or gráted
  • 1/2 cup sun-dried tomáto pesto

INSTRUCTIONS

FOR THE SUN-DRIED TOMáTO PESTO

  1. In the bowl of á food processor fitted with the steel bláde, combine the sun-dried tomátoes with their oil, gárlic, sált, red pepper flákes, sugár, básil, pine nuts, Pármigiáno-Reggiáno ánd 2 táblespoons of wáter. Pulse, scráping down the sides ás necessáry, until the mixture is finely puréed.
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