Three-Cheese Pesto Tomato Melt

Recipe

Main Dish
Three-Cheese Pesto Tomato Melt

Primary Media

Grilled bread filled with pepper and onion strips, basil pesto spread, and melted cheese on a black plate

User Rating

4 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
10min
Prep
26min
Total

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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.)

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
8(1/2-inch-thick each) slices Baking Stone Asiago Batard bread
2 tbsp.basil pesto
4 oz.Gruyere cheese, sliced, divided
2Roma tomatoes, thinly sliced, divided
4 slice(s)Hy-Vee mild cheddar cheese, divided
4 tbsp.Hy-Vee unsalted butter, softened

Directions

  1. 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.
  2. 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.