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Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto
Ingredients
  • subheading: FOR THE SUN-DRIED TOMATO PESTO (MAKES 1-½ CUPS):
  • 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon sugar
  • 1 cup packed fresh basil leaves
  • ¼ cup 2 tablespoons pine nuts
  • ⅓ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons water
  • subheading: FOR THE GRILLED CHEESE SANDWICHES:
  • 8 slices Italian bread
  • 4 tablespoons softened butter
  • 8 oz Fontina or Gruyere (or any good melting cheese), sliced or grated
  • ½ cup sun-dried tomato pesto
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