Description
A gourmet fusion of a pizza and a grilled cheese, featuring smoky roasted red pepper pesto and a molten blend of mozzarella and provolone on buttery sourdough.
Ingredients
Scale
- 4 slices thick-cut sourdough bread
- 1/4 cup roasted red pepper pesto
- 1 cup shredded low-moisture mozzarella
- 1/2 cup shredded sharp provolone
- 4 tbsp unsalted butter, softened
- 2 tbsp grated Parmesan cheese
Instructions
- Mix roasted red pepper pesto with 1 tablespoon of melted butter.
- Butter the outside of each sourdough slice.
- Spread the pesto mixture on the inside of both slices.
- Divide the mozzarella and provolone evenly between the slices.
- Sprinkle Parmesan cheese onto the buttered exterior of the bread.
- Grill in a skillet over medium-low heat for 4-5 minutes per side until golden brown.
- Press firmly with a spatula or weight during cooking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Stovetop Grilling
- Cuisine: Fusion