Ingredients
Ingredients
- 4 Slices Sourdough Bread
- 4 Tbsp Basil Pesto
- 2 Slices Mozzarella Cheese
- 2 Slices Provolone Cheese
- 1/2 Cup Cheddar Cheese - Shredded
- 2 Tbsp Butter - Softened
- 1 Tbsp Parmesan Cheese - Grated
- 1 Pinch Garlic Powder
Directions
Directions
- Spread softened butter on one side of each slice of sourdough. Flip the slices over and spread 1 tablespoon of pesto on the unbuttered side of each.
- Layer cheese onto pesto: 1 slice mozzarella, 1 slice provolone, 1/4 cup shredded cheddar.
- Sprinkle with Parmesan and garlic powder.
- Top with the remaining bread slices, buttered side facing out.
- Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook for 4–5 minutes per side, pressing gently with a spatula, until the bread is deep golden brown and crisp.
- If needed, lower the heat and cook another 1–2 minutes to ensure all the cheese is fully melted.
- Let the sandwiches rest for 1 minute before slicing. Serve with tomato soup, marinara for dipping, or a simple green salad.
Ingredients
Ingredients
- 4 Slices Sourdough Bread
- 4 Tbsp Basil Pesto
- 2 Slices Mozzarella Cheese
- 2 Slices Provolone Cheese
- 1/2 Cup Cheddar Cheese - Shredded
- 2 Tbsp Butter - Softened
- 1 Tbsp Parmesan Cheese - Grated
- 1 Pinch Garlic Powder
