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Pesto Provolone Grilled Cheese

Pesto Provolone Grilled Cheese

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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.

serves 2 people

Ingredients

cost per recipe: $4.33

The price is determined by the national average.

  • 4

    slices Pepperidge Farm® 3 Cheese Italian Bread

  • 2

    tablespoons oil from jarred sun-dried tomatoes in olive oil

  • 2

    tablespoons basil pesto

  • 4

    slices provolone cheese

  • 2

    tablespoons drained chopped sun-dried tomatoes in olive oil

view nutrition info

How to Make It

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.
Step 1

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).

Step 2

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.

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Made With
Pepperidge Farm® 3 Cheese Italian Bread

Pepperidge Farm® 3 Cheese Italian Bread

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