Name: Sun-Dried Tomato Pesto Grilled Cheese with Veggie Sticks & Ranch
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 9 sticks celery; 1 ½ (227 g) blocks mozzarella cheese; ¾ cup ranch dressing; ¾ cup sun-dried tomato pesto; 3 tomatoes; 12 slices whole grain bread; butter, unsalted

Sun-Dried Tomato Pesto Grilled Cheese with Veggie Sticks & RanchSun-Dried Tomato Pesto Grilled Cheese with Veggie Sticks & Ranch — a 40-minute lunch recipe with 8 ingredients, serving 6.Ingredients

6 medium carrots

9 sticks celery

1 ½ (227 g) blocks mozzarella cheese

¾ cup ranch dressing

¾ cup sun-dried tomato pesto

3 tomatoes

12 slices whole grain bread

butter, unsalted

Instructions

Wash and dry the fresh produce.

Peel, trim, and quarter carrots lengthwise, then cut crosswise into 3-inch long pieces; transfer to a large plate.

Trim and halve celery lengthwise, then cut crosswise into 3-inch long pieces; add to the plate with the carrot and set aside.

Slice tomatoes crosswise into rounds.

Thinly slice mozzarella.

Preheat a large skillet over medium-high heat.

While the skillet heats up, place the bread slices on a flat surface. Evenly spread each slice with pesto; layer half of the slices with tomato and mozzarella. Cover sandwiches with the remaining bread slices.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, place sandwiches in the skillet and cook until the bottoms are golden brown, 2-4 minutes.

Remove the sandwiches to a plate and add more butter to the skillet; return sandwiches to the skillet, browned-side up, and cook until golden brown on the other side and the cheese is melted, 2-4 minutes more. Once done, transfer to a cutting board and slice in half.

Divide sandwiches and veggies between plates; serve with ranch for dipping. Enjoy!

Open this recipe in Flambette