Pesto Grilled Cheese
Pesto grilled cheese croutons are perfect on an heirloom tomato salad.
Ingredients
- ¼ cup prepared basil pesto
- 4 slices thinly sliced firm white bread crusts removed
- 1 ball fresh mozzarella sliced
- 2 to 3 tablespoons extra-virgin olive oil plus additional for brushing on to bread
- 2 cups (1 pint) mixed cherry or grape tomatoes, halved
- kosher salt and freshly ground black pepper
- 10 fresh basil leaves thinly sliced plus fresh sprigs for garnish
- 1 tablespoon balsamic vinegar
- 1 small fresh chile pepper seeded, thinly sliced into slivers
- 2 tablespoons freshly grated parmesan cheese
Instructions
- Spread pesto over two slices of bread; top with mozzarella in a single even layer.
- Cover cheese with another bread slice forming a sandwich.
- Brush both sides of sandwich with olive oil. Grill sandwiches until toasted golden brown on both sides; set aside on cutting surface.
- Meanwhile, in a bowl, combine all tomatoes; season with salt and pepper.
- Sprinkle the basil and chile pepper over the tomatoes. Drizzle with olive oil and vinegar; toss gently.
- Divide salad among 4 serving plates. Sprinkle with parmesan cheese.
- Slice grilled cheese sandwiches into bite-size pieces; arrange on salad plates.
- Garnish with fresh basil sprigs.
Nutrition
Serving: 1 servingCalories: 232kcalCarbohydrates: 19gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 4mgSodium: 329mgPotassium: 265mgFiber: 2gSugar: 5gVitamin A: 1.117IUVitamin C: 27mgCalcium: 95mgIron: 2mg
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