Ingredients
Scale
- 8 thick slices of sourdough bread
- 3 balls fresh mozzarella (each 125g), sliced thin and dried
- 8 sun-dried tomatoes, dried and chopped
- 4 generous tablespoons pesto
- Butter, as required
Instructions
- Prepare your ingredients by slicing the fresh mozzarella and chopping the sun-dried tomatoes.
- Assemble the sandwich by spreading about 2 tablespoons of pesto on one slice of sourdough bread. Layer with dried mozzarella and chopped sun-dried tomatoes before topping with another slice.
- Preheat your skillet over medium heat and add butter to coat the bottom.
- Cook the assembled sandwich for about 3-4 minutes until golden brown, then carefully flip using a spatula and cook the other side for an additional 3-4 minutes.
- Once both sides are golden brown and the cheese has melted, remove from heat, slice in half, serve warm, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich (approx. 200g)
- Calories: 480
- Sugar: 1g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg