Cheesy Veggie Melt
Indulge in this mouthwatering, gooey sandwich packed with a medley of roasted veggies, melty cheese, and zesty pesto sauce, all enclosed between perfectly toasted sourdough bread. The combination of flavors and textures will leave you craving for more.
ingredients
- 4 slices of sourdough bread
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 slices of cheddar cheese
- 2 tablespoons basil pesto
- Handful of fresh basil leaves
- Optional: Sprinkle of red pepper flakes
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
Toss the zucchini, red bell pepper, and red onion in olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast for 15-20 minutes until they are tender and slightly caramelized.
- 3.
Meanwhile, spread basil pesto on two slices of sourdough bread. Place two slices of cheddar cheese on the other two slices.
- 4.
Once the roasted veggies are ready, evenly distribute them on top of the cheese slices. Add a few basil leaves and a sprinkle of red pepper flakes for an optional kick.
- 5.
Press the basil pesto-smeared bread slices on top of the veggies to form two sandwiches.
- 6.
Heat a non-stick skillet or griddle over medium heat. Place the assembled sandwiches in the pan and cook for about 3-4 minutes on each side until the bread is crispy, and the cheese is melted to perfection.
- 7.
Remove from heat, cut in half, and serve hot.
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