Ingredients
Scale
- 8 thick slices of sourdough bread
- 3 balls fresh mozzarella (125g each), sliced thin and dried
- 8 sun-dried tomatoes, dried and chopped
- 4 tablespoons fresh basil pesto
- Butter, as needed
Instructions
- Prepare your ingredients by slicing the mozzarella and chopping the sun-dried tomatoes.
- Assemble the sandwiches by spreading 2 tablespoons of pesto on one slice of sourdough, layering with mozzarella and sun-dried tomatoes, then topping with another bread slice.
- Butter the outer sides of each sandwich generously.
- Heat a skillet over medium heat and place the sandwich inside.
- Cook for 3-4 minutes until golden brown; flip carefully using a spatula and cook for an additional 3-4 minutes until both sides are crispy and cheese has melted.
- Serve hot, slicing in half if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich (approximately 180g)
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg