Description
A delicious grilled sourdough sandwich filled with mozzarella cheese, basil pesto, and served with a side of tomato soup and arugula salad.
Ingredients
Scale
- 2 slices Sourdough Bread (Thick slices preferred for grilling)
- 8 ounces Mozzarella Cheese (Pat dry to prevent sogginess)
- 2 tablespoons Basil Pesto (Avoid excess to maintain crunch)
- 2 tablespoons Sun-Dried Tomatoes (Optional; use fresh if desired)
- 2 slices Bacon (Optional; substitute with tempeh or mushrooms)
- 2 tablespoons Butter (For grilling)
- 1 cup Tomato Soup (A classic pairing)
- 1 cup Arugula Salad (Adds freshness)
Instructions
- Prep the Bread: Start by placing two slices of sourdough in a frying pan, buttering one side of each slice generously.
- Layer Ingredients: On the unbuttered side of each slice, layer sliced mozzarella cheese, a heaping tablespoon of basil pesto, sun-dried tomatoes if using, and more mozzarella for extra gooeyness.
- Assemble: Place another slice of bread on top of each loaded slice, pressing down gently.
- Grill: Butter the top side of the sandwich and heat the pan over medium. Grill until the bottom is golden brown and the cheese begins to melt, about 3-4 minutes per side.
- Serve: Remove from heat, slice into halves or quarters, and enjoy warm with tomato soup or salad.
Notes
- For better crunch, avoid adding too much basil pesto.
- Sun-dried tomatoes are optional; fresh can be used instead.
- Bacon can be substituted with tempeh or mushrooms for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg