Ingredients
Scale
- 1 loaf whole grain bread
- 1/2 cup sun-dried tomatoes, oil-packed or soaked in hot water
- 1/2 cup pesto sauce, fresh
- 1 cup mozzarella cheese, fresh or shredded
- 1/4 cup parmesan cheese, grated
- 1 tablespoon olive oil or butter
Instructions
- Gather all your ingredients and set them on a clean countertop.
- Slice your whole grain bread into thick slices—about 3/4 inch should do the trick.
- Spread a generous layer of pesto sauce over one side of each slice of bread.
- Layer on the sun-dried tomatoes, followed by both types of cheese—mozzarella first.
- Top with another slice of bread with pesto side facing inward.
- In a non-stick skillet over medium heat, add about one tablespoon of olive oil or butter.
- Once heated, carefully place your assembled sandwich in the pan.
- Cook each side for about 3-4 minutes until golden brown and crisp.
- Press down gently with a spatula to ensure even cooking and maximum gooeyness inside.
- Once both sides are perfectly toasted and the cheese has melted, remove from heat.
- Cut in half diagonally and serve immediately while still warm.
Notes
Store leftovers in an airtight container.
Reheat on low heat for crispiness.
Pair with a fresh salad.
Use fresh bread for best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg