Sun-Dried Tomato Pesto Grilled Cheese with Veggie Sticks & Ranch

[Sincerely-Food-Chef]

Ingredients

• 4 medium carrots
• 6 sticks celery
• 1 (8 oz) block mozzarella cheese
• ½ cup ranch dressing
• ½ cup sun-dried tomato pesto
• 2 tomatoes
• 8 slices whole grain bread
• butter, unsalted

Instructions

1. Wash and dry the fresh produce.
   • 4 medium carrots
   • 6 sticks celery
   • 2 tomatoes
2. Peel, trim, and quarter carrots lengthwise, then cut crosswise into 3-inch long pieces; transfer to a plate.
3. Trim and halve celery lengthwise, then cut crosswise into 3-inch long pieces; add to the plate with the carrot and set aside.
4. Slice tomatoes crosswise into rounds.
5. Thinly slice mozzarella.
   • 1 (8 oz) block mozzarella cheese
6. Preheat a large skillet over medium-high heat.
7. While the skillet heats up, place the bread slices on a flat surface. Evenly spread each slice with pesto; layer half of the slices with tomato and mozzarella. Cover sandwiches with the remaining bread slices.
   • 8 slices whole grain bread
   • ½ cup sun-dried tomato pesto
8. Once the skillet is hot, add butter and swirl to coat the bottom. Place sandwiches in the skillet and cook until the bottoms are golden brown, 2-4 minutes.
   • 4 tsp butter, unsalted
9. Remove the sandwiches to a plate and add more butter to the skillet; return sandwiches to the skillet, browned-side up, and cook until golden brown on the other side and the cheese is melted, 2-4 minutes more. Once done, transfer to a cutting board and slice in half.
   • 4 tsp butter, unsalted
10. Divide sandwiches and veggies between plates; serve with ranch for dipping. Enjoy!
    • ½ cup ranch dressing

[NoshwithNancy]

OMGosh @Sincerely-Food-Chef, I'm unclear how I missed this, but it looks great -I happen to really enjoy sun dried tomatoes AND pesto! ❤️