Pesto and provolone give this grilled cheese an Italian flair. Using the oil from the sundried tomatoes to cook the sandwich gives an extra flavor boost. It’s the perfect accompaniment to our Campbell’s® Homestyle™ Harvest Tomato Soup.
cost per recipe: $4.33
The price is determined by the national average.
slices Pepperidge Farm® 3 Cheese Italian Bread
tablespoons oil from jarred sun-dried tomatoes in olive oil
tablespoons basil pesto
slices provolone cheese
tablespoons drained chopped sun-dried tomatoes in olive oil
Brush one side of the bread slices with the sun-dried tomato oil, then flip and spread the other side of two of the bread slices with the pesto. Layer the cheese and tomatoes between the bread slices (keeping the oil-brushed sides on the outside).
Heat a 12-inch skillet over medium-low heat. Cook the sandwiches for 2 to 3 minutes or until golden brown and the cheese is melted, turning over once halfway through the cooking time.