Pesto-Crusted Grilled Cheese

From Southern Living January 2007 test kitchen's top rated recipes.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 1⁄3 cup mayonnaise
• 2  tablespoons  jarred pesto sauce
• 8  sourdough bread, slices
• 4  slices Fontina cheese, slices*
• 1 (12 ounce) jar  roasted red peppers, drained and chopped
• 4  slices cheddar cheese

Directions

1. Stir together mayonnaise and pesto sauce. (**Note: the pesto is a little salty--some might like it that way. However, I would suggest using between 1 and 2 tablespoons of pesto and see how you like it!).
2. Spread evenly on 1 side of each sourdough bread slice.
3. Place 4 bread slices, pesto sides down, on wax paper.
4. Layer 4 bread slices on wax paper each with 1 fontina cheese slice, bell peppers, and 1 Cheddar cheese slice; top with remaining bread slices, pesto sides up.
5. Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown and cheese melts.
6. *Provolone or mozzarella cheese slices may be substituted.