Pesto Provolone Grilled Cheese
Pesto and provolone give this grilled cheese an Italian flair. Using the oil from the sundried tomatoes to cook the sandwich gives an extra flavor boost. It’s the perfect accompaniment to our Campbell’s® Homestyle™ Harvest Tomato Soup.
Ingredients
4 slices Pepperidge Farm® 3 Cheese Italian Bread
2 tablespoons oil from jarred sun-dried tomatoes in olive oil
2 tablespoons basil pesto
4 slices provolone cheese
2 tablespoons drained chopped sun-dried tomatoes in olive oil
2 tablespoons oil from jarred sun-dried tomatoes in olive oil
2 tablespoons basil pesto
4 slices provolone cheese
2 tablespoons drained chopped sun-dried tomatoes in olive oil
Instructions
Brush one side of the bread slices with the sun-dried tomato oil, then flip and spread the other side of two of the bread slices with the pesto. Layer the cheese and tomatoes between the bread slices (keeping the oil-brushed sides on the outside).
Heat a 12-inch skillet over medium-low heat. Cook the sandwiches for 2 to 3 minutes or until golden brown and the cheese is melted, turning over once halfway through the cooking time.
Heat a 12-inch skillet over medium-low heat. Cook the sandwiches for 2 to 3 minutes or until golden brown and the cheese is melted, turning over once halfway through the cooking time.
Pesto Provolone Grilled Cheese
Pesto and provolone give this grilled cheese an Italian flair. Using the oil from the sundried tomatoes to cook the sandwich gives an extra flavor boost. It’s the perfect accompan...
Directions
Print
Brush one side of the bread slices with the sun-dried tomato oil, then flip and spread the other side of two of the bread slices with the pesto. Layer the cheese and tomatoes between the bread slices (keeping the oil-brushed sides on the outside).Heat a 12-inch skillet over medium-low heat. Cook the sandwiches for 2 to 3 minutes or until golden brown and the cheese is melted, turning over once halfway through the cooking time.
Ingredients
4 slices Pepperidge Farm® 3 Cheese Italian Bread2 tablespoons oil from jarred sun-dried tomatoes in olive oil2 tablespoons basil pesto4 slices provolone cheese2 tablespoons drained chopped sun-dried tomatoes in olive oil
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