Parmesan Grilled Cheese Panini with Basil Pesto Dipping Sauce – a delicious recipe with Bread, Butter, Parmesan Cheese, Provolone Cheese, Salt, Fresh Basil. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
For the sandwiches: Spray non-stick cooking spray on your panini maker or non-stick skillet and preheat over medium heat.
2
Lay out bread slices on a large platter, cutting board or plate.
3
Spray butter flavored cooking spray or spread butter onto one side of each piece of bread.
4
Sprinkle grated Parmesan cheese and a dash of salt and pepper on each slice.
5
Place two slices of cheese on two of the slices of prepared bread.
6
Top with remaining slices of bread.
7
Place sandwiches on preheated panini or skillet and cook until bread is toasted and cheese is melted.
8
Sprinkle top of sandwiches with a little more Parmesan cheese.
9
Serve warm with a side of basil pesto.
10
For the basil pesto: Combine the basil, garlic, cheese and nuts in your food processor.
11
Stream in olive oil.
12
Season with salt and pepper.
13
Process to desired consistency.
14
Add more extra virgin olive oil if pesto is thick.
600
kcal
Calories
57
g
Fat
7
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 slices Fresh Bakery Italian Bread, Butter Spray (like Olivio Or If You Prefer Spread Bread Lightly With Regular Butter Or Brush With Extra Virgin Olive Oil), 2 Tablespoons Grated Parmesan Cheese, 4 slices Provolone Cheese (or If You Prefer Mozzarella Or Cheddar), and more.
Yes, Parmesan Grilled Cheese Panini with Basil Pesto Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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