Five Cheese Pesto Grilled Cheese
Grilled cheese is classic comfort food, plain and simple. But that’s just it. Usually it is just plain and simple. Don’t get me wrong—there’s nothing wrong with plain and simple. Some of the best things in life are plain and simple. But sometimes you’ve gotta add a little pizazz!
With the addition of tomato slices, a dollop of pesto, and five different types of cheese, you just might have a hard time going back to plain and simple :)
Ingredients:
2 Roma tomatoes, cut into slices
Olive oil
1 tsp Italian seasoning
1 tbsp. prepared pesto
4 slices Italian bread
At least 4 slices of each:
Fresh mozzarella
Havarti
Le Gruyere
1/2 cup shredded Cheddar Jack
1/4 cup freshly grated Asiago
2 tbsp. butter
Instructions:
Lay your tomato slices onto a cookie sheet. Drizzle with olive oil and sprinkle with Italian seasoning. Broil on high in oven for 3 minutes. Place 2-4 tomato slices per sandwich, depending on size of the bread/tomato.
On the Italian bread, spread 1/2 tbsp. of pesto per sandwich (or more, if you love pesto!)
Now, the fun part—layering on all of the cheese. Add the slices of fresh mozzarella, Havarti, and Le Gruyere to each sandwich. Sprinkle on the shredded Cheddar Jack. Do NOT use the Asiago just yet!
Note: The amount of cheese is really to your preference. I had fairly large slices of bread, so I piled on the cheese. Per sandwich, I used 4 slices of fresh mozzarella, 2 slices Havarti, 2 slices le gruyere, and approximately 1/3 cup shredded cheddar jack.
Melt about 1/2 tbsp. of butter in pan over medium heat. I used a grill pan to get those pretty grill marks. Sprinkle 1/4 of the freshly grated Asiago into the pan, then place your sandwich directly on top (this will create a delicious cheese crisp on the outside of the bread). Cook about 2 minutes, then add another 1/2 tbsp. butter + another 1/4 of the Asiago, and flip. Repeat process.
Serve immediately with your favorite soup
Try with my Tomato Soup recipe!
Five Cheese Pesto Grilled Cheese
Ingredients:
- 2 Roma tomatoes, cut into slices
- Olive oil
- 1 tsp Italian seasoning
- 1 tbsp. prepared pesto
- 4 slices Italian bread
- At least 4 slices of each: Fresh mozzarella, Havarti, Le Gruyere
- 1/2 cup shredded Cheddar Jack
- 1/4 cup freshly grated Asiago
- 2 tbsp. butter
Instructions:
How to cook Five Cheese Pesto Grilled Cheese
- Lay your tomato slices onto a cookie sheet. Drizzle with olive oil and sprinkle with Italian seasoning. Broil on high in oven for 3 minutes. Place 2-4 tomato slices per sandwich, depending on size of the bread/tomato.
- On the Italian bread, spread 1/2 tbsp. of pesto per sandwich (or more, if you love pesto!)
- Now, the fun part—layering on all of the cheese. Add the slices of fresh mozzarella, Havarti, and Le Gruyere to each sandwich. Sprinkle on the shredded Cheddar Jack. Do NOT use the Asiago just yet!
- Note: The amount of cheese is really to your preference. I had fairly large slices of bread, so I piled on the cheese. Per sandwich, I used 4 slices of fresh mozzarella, 2 slices Havarti, 2 slices le gruyere, and approximately 1/3 cup shredded cheddar jack.
- Melt about 1/2 tbsp. of butter in pan over medium heat. I used a grill pan to get those pretty grill marks. Sprinkle 1/4 of the freshly grated Asiago into the pan, then place your sandwich directly on top (this will create a delicious cheese crisp on the outside of the bread). Cook about 2 minutes, then add another 1/2 tbsp. butter + another 1/4 of the Asiago, and flip. Repeat process.
- Serve immediately with your favorite soup
