This Grilled Provolone Sandwich with Sun Dried Tomato Pesto on Pumpernickel is deliciously flavorful and makes the perfect lunch.
If you follow me on Facebook, if you don’t you should 😉 , you know I like to share fun recipes for all of the food holidays. I swear, there is a holiday for everything now! When I saw it was going to be National Grilled Cheese Day today, I had to make something to contribute to the celebration and came up with this Grilled Provolone Sandwich with Sun Dried Tomato Pesto on Pumpernickel.
I know, it’s a mouthful to say. But luckily for you its pretty easy and quick to make. Like many of my recipes, I just happened to have all of the ingredients on hand. Waste not, want not right? I had made some Knorr Spinach Dip a while ago when we had company for dinner and my hubby was nice enough to pick up a round loaf of pumpernickel for me; but it was HUGE. So I froze half, put the dip in a bowl and cut up what bread we would use.Grilled Provolone Sandwich with Sun Dried Tomato Pesto on Pumpernickel #sandwich #cheese Click To Tweet
The Provolone cheese came from a shopping list I gave my daughter and told her to get one of either of the three cheeses I had listed, because sometimes they don’t have the specific one I needed for a recipe. And being literal, she bought all three packages so I’ve been trying to use up sliced cheese in everything.
The moral of this story…though I am EXTREMELY grateful that my family was trying to help me out by saving me time going to the store, I guess I have to go food shopping for myself from now on so I make sure I get what I need. Or maybe, I should let them go more often and come home to surprise me with weird ingredients that I can make new recipes out of. You be the judge.
Ok back to this Grilled Provolone Sandwich. First, you’ll want to make the pesto or buy it, but I prefer making it. Here is my recipe for Sun Dried Tomato & Asiago Cheese Pesto; which is made with sun dried tomatoes, garlic, basil, Asiago cheese and extra virgin olive oil (but you can use any grated Parmesan-type cheese). Add all ingredients into a mini food processor and pulse until well blended. The entire process only takes about 5 minutes to make.
Once you have your pesto, spread it on top of a slice of Pumpernickel bread; then add the provolone cheese to the other side.
Then, put the two slices together. Heat a griddle (or panini press) over medium heat; then add some butter or cooking spray. Add your sandwich and cover with lid. Cook for about 2-3 minutes; then flip to the other side to finish cooking. The bread should be crispy and the cheese melted. Cut the sandwich in half and you’re ready to eat.
I’m not usually a big fan of Pumpernickel bread, but the combination of the melted Provolone cheese with the sun dried tomato pesto was perfect. This sandwich was delicious and because the bread slice was so large, this was enough to feed two of us for lunch. Happy National Grilled Cheese Day~Enjoy!
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- 2 Slices Pumpernickel Bread
- 3 Slices Provolone Cheese
- 2 tbsp . Prepared Sun Dried Tomato Pesto
- 1 tbsp . Butter or Cooking Spray
- Spread the pesto on one side of the bread and add the cheese to the other and make a sandwich.
- Heat a griddle over medium heat and add the butter or cooking spray.
- Add your sandwich and cover with a lid. Cook for about 2-3 minutes; then flip to the other side to finish cooking. The bread should be crispy and the cheese melted. Cut the sandwich in half.
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