Pesto Mozzarella Grilled Cheese with Veggie Sticks
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $15.50
- Nutrition
- 620 cal · 24g protein
- quick
- meatless
- kid-favorite
- comfort-food
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Pesto Mozzarella Grilled Cheese with Veggie Sticks is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $16 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 slices whole grain bread
- 8 oz mozzarella cheese
- ½ cup sun-dried tomato pesto
- 2 count tomatoes
- 3 tbsp butter
- 4 count carrots
- 6 count celery stalks
- ½ cup ranch dressing
Steps
- Cut the carrots and celery into sticks and set them on a platter with the ranch for dipping.
- Thinly slice the mozzarella and the tomatoes. Pat the tomato slices dry with a paper towel so the sandwiches don't get soggy.
- Spread pesto on one side of each bread slice. Layer mozzarella, tomato, and more mozzarella on 4 slices, then close the sandwiches pesto-side in.
- Melt 1.5 tbsp butter in a large skillet over medium-low. Cook 2 sandwiches 3-4 minutes per side, pressing gently with a spatula, until golden and the cheese is melted. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half and serve with the veggie sticks and ranch.
- Picky eater tip: make one plain cheese sandwich with no pesto or tomato, and serve the carrots and celery plain.
- Make ahead: cut the carrot and celery sticks up to 2 days ahead and store them in a sealed container in the fridge.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 48 g
- Fiber
- 8 g
- Sugar
- 12 g
- Fat
- 36 g
- Saturated fat
- 16 g
- Sodium
- 1,140 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop