Sun Dried Tomato Pesto Grilled Cheese Recipe

Sun dried tomato pesto grilled cheese sliced and three halves stacked.

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Sun Dried Tomato Pesto Grilled Cheese Recipe

In this sun dried tomato pesto grilled cheese, I gave my classic pesto grilled cheese a bold upgrade with Italian flare. Using deli-fresh Italian loaf and loading it with my sun dried tomato pesto, thinly sliced prosciutto, and melty fontina cheese.

Prep Time5

Cook Time10

Total Time15

Course: Brunch, Comfort Food, lunch, Main Course, sandwich

Cuisine: American, Italian

Servings:

Calories: 1097kcal

Author: Lyuba Brooke

Ingredients

4 slices of Italian Loaf 1/2 inch-3/4 inch thick
1/3 cup pesto rosso (sun dried tomato pesto)
3 oz prosciutto
7-8 oz Fontina cheese sliced
3 Tbsp butter or butter spread softened

US Customary - Metric

Instructions

Start preheating a large cooking pan over medium to medium-low heat while assembling the grilled cheese.
(Don't set the heat too high or the bread will burn and the cheese won't have time to melt.)
Spread softened butter on one side of each slice of bread.
Spread even amounts of sun dried tomato pesto on the other side of each slice of bread.
Divide the sliced of fontina cheese over the sun dried tomato pesto on each bread slice.
Divide the prosciutto evenly among two of the slices coved with pesto and cheese.
Place the bread into the preheated pan, butter side down.
Let it cook until the bottom side is crispy and the cheese is melted. (To help cheese melt if the slices are thicker, you can cover the pan with a lid for a couple of minutes.)
Once cheese is melted, place the slice with just cheese and pesto over the slice with prosciutto and press down. Take the grilled cheeses out of the pan and onto the cutting board.
Rest the grilled cheese for 5-10 minutes before cutting. (Resting the grilled cheese first helps the cheese to cool down and stay in the grilled cheese instead of spilling out.)

Notes

Storing: Best enjoyed fresh, but leftovers can be wrapped tightly and refrigerated for up to 2 days.
Reheating: Reheat in a skillet over medium-low heat to re-crisp the bread and re-melt the cheese. Skip the microwave, since it makes the bread soggy.
Cheese swap: Provolone, mozzarella, or a Monterrey Jack cheese all work well in place of fontina.
Store-bought pesto: A jarred pesto rosso works fine if you're short on time, make sure you like the flavor and that it's not too oily.

Nutrition