Go Back
Grilled Cheese with Pesto and Roasted Red Peppers
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins

Upgrade lunchtime with this Grilled Cheese with Pesto and Roasted Red Peppers. Serve this sandwich with warm marinara or tomato soup for the ultimate comfort meal.

Course: Main Course
Cuisine: American
Keyword: pesto, Provolone, Roasted Red Peppers, whole wheat
Servings: 1 sandwich
Author: Rachel (littlechefbigappetite)
  • 2 slices crusty whole wheat bread
  • 2 teaspoons pesto
  • 1.5 slices Applegate Naturals Provolone Cheese
  • 1/4 cup jarred roasted red peppers, drained and dried to remove excess liquid
  • Olive Oil or Cooking Spray
  • Marinara or Tomato Soup
  1. Preheat medium nonstick pan over MEDIUM heat.

  2. On a large cutting board, spread each slice of bread with 1 teaspoon of pesto (2 teaspoons total). On one slice of bread, layer the provolone cheese and roasted red peppers. Place the other slice of bread on top to make a sandwich.

  3. Lower the pan heat to LOW, and lightly coat it in olive oil or cooking spray. Put the sandwich on the pan and cook for 2 minutes, or until the first side is crispy and lightly browned. Spray the top of the sandwich with cooking spray (or brush with olive oil), and flip, cooking for an additional 2-3 minutes on the other side. If at this point the cheese is not melted enough for your liking, you can stick the pan in an oven preheated to 250 degrees.

  4. Slice the sandwich in half and serve with warm tomato soup or marinara sauce.