Prosciutto, Pesto & Sun-Dried Tomato Grilled Cheese Sandwiches
Your sandwich is crust around the corner. | 4 Servings
Did you know: The sandwich dates back to the 18th century and the OG sandwich maker John Montagu, the fourth Earl of Sandwich? Those noble beginnings set the stage for all the iterations of bread and fix-ins you know and love. This one in particular won’t disappoint: toasted sourdough bread is spread with pesto, then topped with prosciutto, mozz, and sun-dried tomatoes. Each gets perfectly melty on the stovetop before slicing and serving.
Nutrition values are representative of a 1/4 bundle serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Mozzarella Cheese
(Contains Milk)
8 piece
Sourdough Bread
(Contains Soy, Wheat)
2 ounce
Prosciutto
2 ounce
Pesto
(Contains Milk)
1.5 ounce
Sun-Dried Tomatoes
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Finely chop sun-dried tomatoes. Spread half of the bread slices with pesto; place on a clean work surface, pesto sides up. Top with prosciutto, cheese, sun-dried tomatoes, and remaining bread.
Heat 1 TBSP butter in a large pan over medium heat. Add sandwiches and cook until bread is golden and cheese melts, 4-6 minutes per side. (Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly).
Cut each sandwich in half on a diagonal. Serve.
