30 Minutes or Less
Recipes
Ingredients
8 slices pumpernickel bread
4 tablespoons butter
8 tablespoons pesto
4 tablespoons sun-dried tomatoes
16 slices provolone cheese
Preparation
01Preheat a skillet over low heat.
02Butter one side of a slice of bread and place the bread butter-side-down onto the skillet.
03Spread the side of the bread facing up with 1 tablespoon pesto and 1 tablespoon sun-dried tomatoes.
04Add 2 slices of cheese and another tablespoon of pesto. Top it off with 2 more slices of cheese.
05Butter one side of a slice of bread and place the bread butter-side-up onto the sandwich.
06Raise the temperature to medium heat and flip the sandwich.
07Cook for 4-5 minutes until the cheese has melted and the bread is crispy.
08Repeat the steps for the additional sandwiches.
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