Grilled Cheese Bread

Grilled Cheese Bread
Servings: 8 Prep 10 mins Grill 12 mins


  • 1 loaf (1 pound) Italian bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup sun-dried tomatoes in oil, drained
  • 2 tablespoons jarred pesto
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups shredded Provolone cheese (6 ounces)

Make It

1. Heat grill. With serrated knife, slice bread lengthwise in half, horizontally.

2. In food processor, pulse together butter, sun-dried tomatoes, pesto, garlic, salt and pepper until thoroughly combined and sun-dried tomatoes are chopped. Scrape into bowl; stir in 1 cup shredded cheese.

3. Grill bread, cut side down, until toasted, about 1-1/2 minutes. Spread butter mixture onto cut side of each half, dividing equally. Sprinkle with remaining cheese.

4. Grill bread, cut side up, over indirect heat, with grill covered, until topping is melted, 8 to 10 minutes. Let cool slightly. With serrated knife, cut into slices. Serve warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 358, Fat, total (g): 21, chol. (mg): 47, sat. fat (g): 12, carb. (g): 30, fiber (g): 2, pro. (g): 12, sodium (mg): 631, Percent Daily Values are based on a 2,000 calorie diet.