Description
A gourmet twist on the classic grilled cheese, featuring tangy sun-dried tomatoes and melty provolone cheese on golden, buttery bread.
Ingredients
Scale
For the Crust:
- 8 slices sourdough bread
- 2 tablespoons butter, softened
- 8 slices provolone cheese
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup fresh basil leaves
- 1 clove garlic, minced
Instructions
1. Prepare the Crust:
- Spread butter on one side of each slice of bread.
- Place 4 slices of bread, buttered side down, in a skillet over medium heat.
- Top each with 1 slice provolone, sun-dried tomatoes, basil, and minced garlic, then add the second slice of provolone.
- Cover with the remaining bread slices, buttered side up.
- Cook for 3-4 minutes per side, until bread is golden brown and cheese is melted.
- Remove from skillet, let cool for 1 minute, then slice and serve.
Notes
You can customize the seasonings to taste.