Ingredients
Scale
- 8 thick slices sourdough bread
- 3 balls fresh mozzarella (about 375g), sliced thin and dried
- 4 tablespoons pesto
- 8 sun-dried tomatoes, dried and chopped
- Butter
Instructions
- Gather all ingredients on the counter to prepare.
- Spread 2 tablespoons of pesto on one side of each slice of sourdough.
- Layer mozzarella slices evenly over the pesto side of one slice, then sprinkle with chopped sun-dried tomatoes.
- Place the second slice of bread on top, pesto side down.
- Heat a skillet over medium heat and melt butter in it.
- Place the sandwich in the skillet and cook for 3-4 minutes until golden brown.
- Flip using a spatula and add more butter if needed; cook another 3-4 minutes until crispy and cheese has melted.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich (approximately 200g)
- Calories: 500
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg