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Lilly’s Table

 
 
Arugula Parmesan Salad
Pesto
© Lillys-Table.com Photo of Grilled Herb & Sun-Dried Tomato Sandwich
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Herb & Sun-Dried Tomato Sandwich

from Grilled Pesto & Sun-Dried Tomato Sandwiches, the Week of May 27, 2012.
View the previous or next recipe for this meal.

Italian flavors are squished into this grilled, almost-a-panini sandwich. If you have a panini maker, dust it off for this sandwich. Otherwise, follow our directions for a simple grilled cheese. Use a creamy herb spread or pesto.

Ingredients

  • 1 teaspoon butter, unsalted
  • 2 tablespoons pesto, cream cheese or oil-based
  • 2 slices whole wheat bread, or whole-grain gluten-free
  • 1 cup spinach, or arugula
  • 1 ounce sun-dried tomatoes, about 2-3, sliced
  • 1 slice provolone

Serving Size: 1 Person

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Preparation Instructions

Heat the pan over medium heat. Add half of the butter.

Spread the pesto on one slice of bread. Lay the bread in the hot butter. Add the spinach to the other side of the pan, to wilt slightly.

Top the pesto with the sun-dried tomatoes and the wilted spinach. Finish with the provolone and the other slice of bread. Smash together. Add more butter to the pan and flip into the melted butter.

Reduce the heat to low. Smash down with your spatula slightly and heat until each side is golden and the cheese is melty goodness.