Roasted Red Pepper and Pesto Grilled Cheese Sandwiches
Roasted Red Pepper and Pesto Grilled Cheese Sandwiches for dinner. Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.
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Roasted Red Pepper and Pesto Grilled Cheese Sandwiches
Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2
- 4 slices French or Italian bread
- 3 tablespoons prepared pesto
- 2 large roasted red peppers
- 4 slices mozzarella cheese
- 2 tablespoons butter, softened
- Preheat skillet or grill pan over medium-low heat.
- Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
- Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
- Rest 1 minute before cutting.
I made this grilled cheese the other night, let me tell you. Lord it was good.