Recipe
Author
Hy-Vee Seasons Magazine
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Description
You'll find a freshly baked Baking Stone Asiago Batard in the bakery section at Hy-Vee. (A batard is similar to a baguette, only shorter.)
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 (1/2-inch-thick each) slices Baking Stone Asiago Batard bread | ||
| 2 tbsp. basil pesto | ||
| 4 oz. Gruyere cheese, sliced, divided | ||
| 2 Roma tomatoes, thinly sliced, divided | ||
| 4 slice(s) Hy-Vee mild cheddar cheese, divided | ||
| 4 tbsp. Hy-Vee unsalted butter, softened |
Directions
- Spread one side of each bread slice with pesto. Place one-fourth of sliced Gruyere cheese, one-fourth of tomato slices and 1 slice cheddar cheese on top of 4 of the pesto-spread bread slices. Top each with remaining bread slices, pesto side down. Spread both sides of each sandwich with butter.
- Heat a large skillet or griddle over medium heat. Cook each sandwich for 2 minutes or until bottoms are golden. Turn sandwiches over; cook for an additional 2 to 3 minutes or until bottoms are golden and cheese is melted. (Adjust heat as necessary to prevent overbrowning.)
Nutrition facts
Servings
620 Calories per serving
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 105mg
- Sodium: 1070mg
- Total Carbohydrates: 49g
- Protein: 26g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 6%
0%
Calcium 60%
Recipe Source:
Hy-Vee Seasons Back to School 2012.