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Tomato and Roasted Pepper Grilled Cheese

Jami Nolen

July 12, 2009



  • 2 tablespoons light mayonnaise
  • 2 tablespoons basil pesto
  • 8 (1-ounce) thin slices sourdough bread
  • 2 ounces thinly sliced 2% reduced fat cheddar cheese
  • 2 ounces thinly sliced fontina or provolone cheese
  • 8 (1/8-inch thick) slices tomato
  • 1/4 cup roasted red peppers, drained and chopped



  1. Stir together mayonnaise and pesto sauce. Spread evenly on 1 side of each sourdough bread slice. Place 4 bread slices, pesto sides down, on wax paper.
  2. Layer each of the 4 bread slices on wax paper with 1 fontina cheese slice, bell peppers, tomatoes, and 1 cheddar cheese slice; top with remaining bread slices, pesto sides up.
  3. Cook sandwiches, in batches, on a hot panini maker or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown and cheese has melted.


Nutritional Information

Calories: 147

Protein: 7 g

Carbohydrates: 18 g

Vitamin C: 44% Daily Value (DV)

Sodium: 322 mg, 17% DV




Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, July 23, 2009