Cheddar, Manchego and Sundried Tomato Pesto Grilled Cheese

Cheddar, Manchego and Sundried Tomato Pesto Grilled Cheese requires about 25 minutes from start to finish. This recipe serves 4 and costs $1.87 per serving. One serving contains 584 calories, 18g of protein, and 46g of fat. A mixture of butter, sharp cheddar cheese, rustic bread, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for The Fourth Of July. It works well as a main course. This recipe is liked by 81 foodies and cooks. It is brought to you by Panini Happy. With a spoonacular score of 27%, this dish is rather bad. If you like this recipe, you might also like recipes such as Sundried Tomato Pesto Grilled Cheese Sandwich, Cheesy Grilled Pesto Chicken and Sundried Tomato Sandwich, and Homemade Basil Pesto and Cheddar Grilled Cheese with Creamy Tomato Soup.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

4 tablespoons butter, at room temperature

1/4 pound manchego cheese, shredded

8 slices rustic sourdough bread, sliced from a bakery loaf

1/4 pound sharp cheddar cheese, shredded

4 tablespoons sundried tomato pesto

Equipment:

grill

Cooking instruction summary:

Heat the panini press to medium-high heat.Toss the cheddar and manchego together in a small bowl, combining the cheeses well.For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both bread slices and spread sundried tomato pesto on the inside of each. Top one slice of bread, on the pesto side, with 1/4 of the cheddar-manchego mix. Close the sandwich with the other bread slice, buttered side up.Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

 

Step by step:

Heat the panini press to medium-high heat.Toss the cheddar and manchego together in a small bowl, combining the cheeses well.For each sandwich

1. Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both bread slices and spread sundried tomato pesto on the inside of each. Top one slice of bread, on the pesto side, with 1/4 of the cheddar-manchego mix. Close the sandwich with the other bread slice, buttered side up.Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.


Nutrition Information:

Quickview
583k Calories
17g Protein
46g Total Fat
23g Carbs
2% Health Score
Limit These
Calories
583k
29%

Fat
46g
71%

  Saturated Fat
28g
177%

Carbohydrates
23g
8%

  Sugar
13g
15%

Cholesterol
91mg
30%

Sodium
734mg
32%

Get Enough Of These
Protein
17g
36%

Calcium
525mg
53%

Vitamin A
886IU
18%

Phosphorus
163mg
16%

Vitamin B3
1mg
9%

Vitamin B2
0.15mg
9%

Folate
30µg
8%

Fiber
1g
8%

Iron
1mg
7%

Zinc
0.97mg
7%

Selenium
4µg
6%

Vitamin B12
0.26µg
4%

Vitamin B1
0.06mg
4%

Magnesium
15mg
4%

Potassium
117mg
3%

Vitamin E
0.41mg
3%

Vitamin D
0.38µg
3%

Vitamin K
1µg
2%

Vitamin B5
0.13mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Restaurant Style Salsa
Golden Sunshine Dairy-Free Pancakes
Roasted Mushrooms with Rosemary and Garlic
Chicken and Vegetable Lo Mein
Andrew Carmellini's Chicken Pot Pie
Mini Fruit Tarts
Saucy Stir-Fry Pork
Eggs in Purgatory
Lemon Blueberry Cheesecake French Toast Streusel Muffins
The Best Chicken Parmesan
Food Trivia

Some yoghurt contain beef or pork gelatin.

Food Joke

You've got your head so far up your ass you can chew your food twice.

Popular Recipes
Pomegranate Champagne Sangria

The Cookie Rookie

Homemade Ranch Dip & Dressing

Foodess

Chocolate Peanut Butter Sorbet

Cake Merchant

Oreo Red Velvet Cupcakes

Your Cup of Cake

Dinner Tonight: Momofuku Steak Ssäm

Serious Eats