Ingredients
- 8 slices sourdough bread (thick cut)
- 3 fresh mozzarella balls (about 375 g), sliced
- 4 tablespoons pesto
- 8 sun-dried tomatoes (about 40 g), finely chopped
- 4 tablespoons unsalted butter, softened
Instructions
- Slice mozzarella and finely chop sun-dried tomatoes.
- Place two slices of bread in a cold pan and butter one side of each.
- Flip bread so buttered side is down.
- Layer mozzarella slices on each piece of bread.
- Spread pesto evenly over the cheese.
- Sprinkle chopped sun-dried tomatoes on top.
- Add another layer of mozzarella.
- Top with another slice of bread and press gently.
- Butter the top side of the sandwich.
- Cook on medium-low heat until bottom is golden brown.
- Flip carefully and cook until the other side is golden and cheese is melted.
- Remove, rest for 1–2 minutes, slice, and serve warm.
Notes
- Cook slowly to ensure cheese melts without burning bread.
- Pat mozzarella dry to avoid sogginess.
- Use thick bread for best texture.
- Best served fresh for optimal crispness.
- Reheat in skillet instead of microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
