It is officially Autumn now. With the glorious cooler Fall weather upon us, we are craving something more suited to the season than our summer salads at midday. Grilled cheese sandwiches for lunch sounds perfect to us. While many people consider traditional grilled cheese a Winter comfort food, this rendition is more in line with the transitional Autumn weather. Like the cool nights with warm days, this sandwich showcases the best part of summer produce and couples it with the warming comforts of cool weather food. The pesto and tomato bring to mind the warmth of the recent summer months, while the melty cheeses and toasty bread are cozy comfort. It’s just right for this time of year!
Pesto Grilled Cheese Sandwich
Pesto Grilled Cheese Sandwiches (adapted from tasteofhome.com) Total Time Required: 10 minutes, Makes 4 servings
Ingredients:
- 8 slices bread
- 4 tablespoons pesto
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 1 tomato, sliced
- 1/4 cup butter, softened
Directions:
Spread four slices of bread with the pesto.
Spread the pesto on half of the pieces of bread.
Layer 2 slices of provolone cheese on top of the pesto on each sandwich. Sprinkle each serving with 1/4 cup of the shredded mozzarella. Divide the tomato slices between the four sandwiches.
Layer the provolone, mozzarella & tomato on the sandwiches.
Top the sandwiches with the remaining 4 slices of bread. Butter the topside piece of bread for each serving.
Butter the top sides of the sandwiches.
In a large skillet over medium heat, toast each sandwich, butter side down for 2-3 minutes. While the sandwiches are browning, butter each of the 4 top slices of bread.
Grill the sandwiches.
When the bottom side of the sandwiches are golden brown, flip the sandwiches and toast them until the cheese is melted and the bottoms are golden brown. Serve.
Yum!
A delicious sandwich for the transitional Fall Season! ~Linda
Pesto Grilled Cheese Sandwiches (adapted from tasteofhome.com) Total Time Required: 10 minutes, Makes 4 servings
Ingredients:
- 8 slices bread
- 4 tablespoons pesto
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 1 tomato, sliced
- 1/4 cup butter, softened
Directions:
Spread four slices of bread with the pesto. Layer 2 slices of provolone cheese on top of the pesto on each sandwich. Sprinkle each serving with 1/4 cup of the shredded mozzarella. Divide the tomato slices between the four sandwiches. Top the sandwiches with the remaining 4 slices of bread. Butter the topside piece of bread for each serving.
In a large skillet over medium heat, toast each sandwich, butter side down for 2-3 minutes. While the sandwiches are browning, butter each of the 4 top slices of bread. When the bottom side of the sandwiches are golden brown, flip the sandwiches and toast them until the cheese is melted and the bottoms are golden brown. Serve.