• 2 tablespoons jarred pesto sauce
  • 8 slices sourdough bread
  • 4 slices fontina or 4 slices provolone cheese or 4 slices mozzarella cheese
  • 1 (12 ounce) jar roasted red peppers
  • 4 (1 ounce) cheddar cheese slices
  • 1 Spread pesto evenly on each slice of bread. Layer 4 slices of bread with 1 slice fontina cheese, cheddar cheese, and peppers. Top with remaining bread, pesto side down. Cook sandwiches in batches on hot griddle or non-stick skillet until golden brown on each side.