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Grilled Provolone Sandwich with Sun Dried Tomato Pesto on Pumpernickel
This Grilled Provolone Sandwich with Sun Dried Tomato Pesto on Pumpernickel is deliciously flavorful and makes the perfect lunch.
👥 1 Servings⏱️ Prep & Cook: 16 min⏳ Prep: 10 min🔥 Cook: 6 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- griddle
📝 Preparation Steps
1
Spread the pesto on one side of the bread and add the cheese to the other and make a sandwich.
2
Heat a griddle over medium heat and add the butter or cooking spray.
3
Add your sandwich and cover with a lid. Cook for about ⏱️ 2-3 minutes; then flip to the other side to finish cooking. The bread should be crispy and the cheese melted. Cut the sandwich in half.
Nutrition Facts
calories
514 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
5 g
sugar Content
3 g
sodium Content
1163 mg
protein Content
21 g
trans Fat Content
0.5 g
cholesterol Content
73 mg
carbohydrate Content
36 g
saturated Fat Content
18 g
unsaturated Fat Content
10 g
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