Typically, when I open a jar of pesto, I use the whole thing on a batch of pasta. But, when I made my cheesy pesto bread twists a while back, I had to open a jar and had plenty to spare. I had no trouble finding a use for it. In fact, I was glad to have it to make one of my favorite easy meals, pesto grilled cheese.
I take a couple of slices of sourdough bread and spread them with a thin layer of pesto. Then I layer in some cheese, typically mozzarella, but this time I threw in some provolone as well. Sandwich it, slather a bit of butter on the outside, and throw it in a skillet until the cheese is ooey and gooey and the bread is golden brown. Yum!
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This recipe is super-versatile, too. You could add a few strips of roasted red pepper or sun-dried tomatoes, maybe some sliced olives, mix up the cheese a bit (I bet some shaved parm would be great), try some different bread, or use olive oil to coat the bread instead of butter.
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Okay, now I’m really hungry. I just informed my husband that we need to make this. Soon.
Let me know how you like it!