Today my sister Christine came over for a visit and a photo shoot of this Italian Grilled Cheese Sammies. Christine takes the most beautiful photos; she normally takes pictures of families, babies etc., but today I asked her if she would shoot the photos for my post. I was excited, she was excited and it was a blast! She truly is talented! The best part of the whole visit was seeing my super adorable niece and of course eating these Italian Grilled Cheese Sammies afterwards. So this post is dedicated to Christine, my niece Meredith and baby Papasian who will be arriving in September! xoxo

This recipe was featured on The Pioneer Woman Cooks!

To Make these Italian Grilled Cheese Sammies You Will Need:

• pumpernickel bread
• provolone cheese
• roma tomato
• baby portobello mushrooms
• basil pesto
• butter

Slice your tomatoes thin, so when you bite into the sandwich you can bite through the tomato (and it all won’t slide off the bread, which would be a total shame and possibly a stain!!)

Slice your mushrooms thin too, but don’t worry these won’t stain a bit!

Preheat a pan over medium/ medium low heat. Butter one side of each piece of bread; the trick here is that a thin layer of butter equals a crispier grilled cheese!

First place the bread butter side down on a pre-heated pan.

Layer one slice of provolone cheese…

Roma tomatoes…

Mushrooms…

Pesto…

Then top with the second slice of buttered pumpernickel bread.

Cover with a lid and let the steam help melt the cheese. In a few minutes, flip and cover again. Since pumpernickel is a dark bread, it might look burnt, but it’s not (unless it smells burnt 🙁 that also would be a shame).

All should be fine if you just keep checking on it!

Look at the oooey goooey goodness!

YUM! (I think she is totally selling this sandwich!)

Enjoy! And if you give this Italian Grilled Cheese Sammies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print

Yield: 2 servings

Italian Grilled Cheese Sammies

Basil pesto, fresh mozzarella and thinly sliced tomatoes sandwiched in between slices of bread and grilled!

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 2 minutes

Total Time 20 minutes

Ingredients

• 4 slices of pumpernickel bread
• 4 slices of provolone cheese
• 1 Roma tomato, sliced thin
• 1-2 cremini mushrooms, sliced thin
• 2 tablespoons pesto, homemade or store bought (one tablespoon per sandwich)
• a few tablespoons of butter, room temperature

Instructions

1. Butter one side of each slice of bread.
2. Lay butter side down onto a preheated pan over medium/medium low.
3. Layer with first with; a slice of cheese, tomato, mushroom, and pesto, the second slice of provolone and second slice of bread (butter side up).
4. Cover with lid for a minute or two.
5. Flip and repeat with the lid until both sides are crispy to touch!

Nutrition Information:

Yield:

2

Serving Size:

1 sandwich
Amount Per Serving: Calories: 460Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 58mgSodium: 876mgCarbohydrates: 28gFiber: 4gSugar: 3gProtein: 22g

ll information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.