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Roasted Tomato & Pesto Grilled Cheese Recipe

Roasted Tomato & Pesto Grilled Cheese Recipe

Ingredients

  • 2 ea.
    Hilltop Hearth® Sourdough Loaf, sliced
  • 1 T
    Roasted Tomato Purée (made from Rykoff Sexton® Slow-Roasted Red Vine Tomatoes)
  • 1 T
    Roseli® Basil Pesto without Nuts
  • 2 oz.
    Butter or Extra Virgin Olive Oil
  • 3/4 c
    Roseli Low-Moisture Part-Skim Mozzarella Cheese, shredded
  • 1 pinch
    Dry Oregano

Preparation

Purée roasted tomatoes in a food processor until chunky; reserve for service. Toast one side of each piece of bread with extra virgin olive oil or butter. This will be the inside of the sandwich. Spread pesto on the toasted side of one piece of bread, and spread tomato purée on the toasted side of the other piece of bread. Place the untoasted sides of bread on a flat top or pan to toast. While the bread is cooking, add mozzarella cheese and season with dry oregano. Close the sandwich, and continue to cook and flip until the cheese is melted. Allow the cheese to melt out some and get crispy on the edges.

Recipe Idea Presented By: Gabe Giunta