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 you know that 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, 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 husband 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.
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 and I’ve been trying to use up sliced cheese in everything. Though I am EXTREMELY grateful that my family was trying to help me out, I either have to be more specific or go myself.
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.
How do you make Sun Dried Tomato Pesto?
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. It’s 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.
How do you make Grilled Provolone Sandwich?
Once you have your pesto made, spread it on top of a slice of Pumpernickel bread; then add the provolone cheese to the other side. Next, put the two slices together.
Heat a griddle (or panini press) over medium heat; then add some butter or cooking spray to the outside of the bread. Place your sandwich on the griddle 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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Ingredients
- 2 slices Pumpernickel Bread
- 3 slices Provolone Cheese
- 2 tbsp. Prepared Sun Dried Tomato Pesto
- 1 tbsp. Butter or Cooking Spray
Instructions
- 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.
Notes
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Pumpernickel is one of my newly discovered breads that I’ve fallen in love with. I made your recipe with some grilled eggplant and heaps of fresh basil. It is my husband’s favorite now too! Thank you so much for sharing.
Ooh that sound wonderful Rachel!