Cheddar, Manchego and Sundried Tomato Pesto Grilled Cheese
Cheddar, Manchego and Sundried Tomato Pesto Grilled Cheese requires about 25 minutes from start to finish. This recipe serves 4 and costs $1.87 per serving. One serving contains 584 calories, 18g of protein, and 46g of fat. A mixture of butter, sharp cheddar cheese, rustic bread, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for The Fourth Of July. It works well as a main course. This recipe is liked by 81 foodies and cooks. It is brought to you by Panini Happy. With a spoonacular score of 27%, this dish is rather bad. If you like this recipe, you might also like recipes such as Sundried Tomato Pesto Grilled Cheese Sandwich, Cheesy Grilled Pesto Chicken and Sundried Tomato Sandwich, and Homemade Basil Pesto and Cheddar Grilled Cheese with Creamy Tomato Soup.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
4 tablespoons butter, at room temperature
1/4 pound manchego cheese, shredded
8 slices rustic sourdough bread, sliced from a bakery loaf
1/4 pound sharp cheddar cheese, shredded
4 tablespoons sundried tomato pesto
Equipment:
grill
Cooking instruction summary:
Heat the panini press to medium-high heat.Toss the cheddar and manchego together in a small bowl, combining the cheeses well.For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both bread slices and spread sundried tomato pesto on the inside of each. Top one slice of bread, on the pesto side, with 1/4 of the cheddar-manchego mix. Close the sandwich with the other bread slice, buttered side up.Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
Step by step:
Heat the panini press to medium-high heat.Toss the cheddar and manchego together in a small bowl, combining the cheeses well.For each sandwich
1. Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both bread slices and spread sundried tomato pesto on the inside of each. Top one slice of bread, on the pesto side, with 1/4 of the cheddar-manchego mix. Close the sandwich with the other bread slice, buttered side up.Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
Nutrition Information:
covered percent of daily need
