Sun Dried Tomato Bacon Pesto (Print Version)
# Ingredients:
→ Sandwich Components
01 -
4 slices sturdy sourdough or Italian bread
02 -
4 slices cooked bacon
03 -
4 to 6 slices mozzarella or provolone cheese
04 -
2 to 3 tablespoons sun-dried tomatoes in oil, chopped
05 -
2 tablespoons basil pesto
06 -
2 tablespoons softened butter
# Instructions:
01 -
Spread softened butter on one side of each bread slice. Lay two slices down with the buttered side facing out. Spread basil pesto on the unbuttered side of each base slice. Layer half the cheese, then bacon slices, followed by chopped sun-dried tomatoes, then the remaining cheese. Cap each sandwich with a bread slice, buttered side outward.
02 -
Preheat a skillet over medium heat. Place the sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted completely.
03 -
Remove sandwiches from the skillet, slice in half, and serve immediately while hot.
# Notes:
01 -
For enhanced flavor, use freshly grated cheese and artisanal sourdough. Adjust sun-dried tomato quantity for taste preference.