Name: Feed 4 for $20 Inside-Out Grilled Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 Roma tomatoes, thinly sliced; 1 (8-ounce) jar pesto; 8 ounces sliced white button mushrooms; 1 red onion, sliced; 2 red bell peppers, sliced; 16 ounces shredded mozzarella; 1 loaf Italian bread, cut into 10 thick slices; Salt, to taste; Vegetable oil, for the griddle

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Feed 4 for $20 Inside-Out Grilled Cheese

Author

Matt Lott

Prep Time

5 minutes

Cook Time

15 minutes

Servings

Ingredients

2 Roma tomatoes, thinly sliced

1 (8-ounce) jar pesto

8 ounces sliced white button mushrooms

1 red onion, sliced

2 red bell peppers, sliced

16 ounces shredded mozzarella

1 loaf Italian bread, cut into 10 thick slices

Salt, to taste

Vegetable oil, for the griddle

Directions

Preheat your Blackstone griddle to medium heat. Add a drizzle of oil and then toss the red bell peppers, onion, and sliced mushrooms onto the griddle top. Season to taste with salt.

Cook the vegetables for 10-15 minutes, stirring continuously with spatulas. Once the vegetables are done cooking, turn the griddle down to medium-low heat and set it to one side.

Add half of the pesto to the cooked vegetables and mix. Spread the remaining pesto onto one side of the bread slices.

Place all the tomato slices onto the griddle top and sear for 1 minute per side.

Grab 10 small handfuls of mozzarella and sprinkle them directly onto the griddle top. Immediately place the bread slices pesto side up on the melted cheese.

Evenly divide the vegetables between the 5 sandwiches. Top the sandwiches with another piece of cheese bread and remove them from the griddle. Serve immediately. This step can be done in multiple batches, so the cheese does not burn.

Size

Collections

28" XL Omnivore Griddle with Hood

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Pizza Oven with Mobile Cart

Culinary 22" XL Griddle Pellet Grill Combo

Adventure Ready 28" Griddle with Flexfold® Legs

30 Piece Accessory Kit

5 for $50 accessories

36" Griddle Cover

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