Ingredients
- 8 slices of crunchy bread* (Sourdough, French, or Italian loaves work best)
- 4-5 tablespoons butter, softened
- 8-10 teaspoons pesto
- 8 ounces low moisture mozzarella
Preparation
Step 1
Instructions
Heat a large pan/skillet or over medium-low heat. (Or to cook more than one at once you can cook on a large electric griddle heated to medium-low.)
Butter all of slices of bread on one of the sides, spread just enough for a light coat of butter over the one side, the butter sides will be the outside of the sandwich.
On the non butter sides spread about 1 teaspoon of pesto evenly over all of the slices of bread, the amount you will use will depend on the size of your bread. You don't want to oversaturate your bread with the pesto, a thin even spread works best here.
Carefully cut even slices of the mozzarella, you will want about 2 slices per sandwich (or 8 slices in total) If your bread is bigger/smaller you may have to adjust the amount of slices that go on your sandwich, make sure that the cheese covers most of the slice of bread but it will melt and spread out a bit so full coverage is not necessary.
Lay the cheese slices down onto 4 of the pesto sides.
Place the other 4 slices of bread on top of the cheese, ensuring the butter sides are facing out on both slices.
Place one sandwich onto your hot skillet, cook 3-4 minutes until your preferred crispiness, timing will depend on your stove. (Or place all of the sandwiches onto your electric griddle.)
Flip and cook another 2-4 minutes until cheese is fully melted and the bread is to your preferred crispiness.
Repeat for the 3 other sandwiches if necessary, serve immediately.
Notes
*Depending on the size of the loaf of bread you choose the amounts of the other ingredients may vary