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

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
French Lentil & Roasted Beet Salad

Recipe Girl

Pressure Cooker Chili

Foodnetwork

Turkey & Gnocchi Arrabiata Soup

Foxes Love Lemons

Onion Ring Topped BBQ Bacon Burgers

Laurens Latest

Chicken Saltimbocca

Emily Bites