Grilled Cheese Bread
Cheese toast with an Italian accent-the provolone cheese makes it rich, while sun-dried tomatoes and fragrant basil ensure that each slice is packed with flavor.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 (1-pound) loaf Italian bread
- 5 1/3 tablespoons unsalted butter, softened
- 1/4 cup diced drained oil-packed sun-dried tomatoes
- 2 tablespoons pesto
- 1/2 teaspoon refrigerated minced garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups shredded provolone cheese, divided
Directions
Preheat grill. Cut bread into 1/2-inch slices, cutting to but not through bottom crust.
Combine butter, sun-dried tomatoes, pesto, garlic, onion powder, salt and black pepper in a medium bowl and mix well. Stir in 1 cup provolone.
Spread equal portions of butter mixture between bread slices. Sprinkle with remaining provolone.
Place bread on a large piece of foil, bringing up corners to enclose one end. Place on grill.
Grill over indirect heat until butter mixture is melted, about 8 to 10 minutes. Let stand to cool slightly. Serve immediately
Secret Tip
Provolone cheese has a mildly smoked flavor that's the secret to many a great pizza. When melted, provolone is especially stringy. Some provolone is imported from Italy, but most that's sold in the U.S. is made here. It is usually sold at the deli but is often stocked in the dairy section.
