We love sun-dried tomatoes, and cheese! This bread grills up quickly to accompany your other dishes.
- Slice bread lengthwise into 2 pieces. Heat grill.
- In blender or food processor, pule butter, tomatoes, pesto, garlic, salt, & pepper until smooth. Scrape into a bowl, stir in 1 cup Provolone.
- Grill bread, cut sides down, about 1 minute, until toasted. Spread butter mixture over cut sides of bread; sprinkle with remaining cheese.
- Grill, cut sides up, over indirect heat on covered grill, 8-10 minutes, until topping is melted. Remove from grill and slice.