1 oz smoked mozzarella cheese, thinly sliced (For a vegan option, use Daiya's smoked Gouda)
sun dried tomatoes, chopped (see note)
Extra virgin olive oil
Instructions
Heat a nonstick pan over medium low heat.
Spread one side of each slice of bread with a small amount of pesto (personal preference here, I did about 1 tsp on each slice).
On one slice, layer the mushroom slices on top of the pesto. Top with the mozzarella and then the sun dried tomatoes. Top with remaining slice of bread, pesto side down.
Brush the bottom slice (mushroom side) with olive oil and place in hot pan. While it cooks, brush the top slice.
Once the bottom of the sandwich is brown and toasted, flip and cook the other side. Serve immediately so everything is hot and the cheese is melty!
Notes
Amounts are not listed for individual toppings -- this will depend on the size of your bread + personal preference. I definitely love a HUGE pile of mushrooms on mine!
I prefer to use air packed sun dried tomatoes -- soak in hot water for approximately 5 minutes before using to soften and pat dry. If you have oil packed, press the excess oil of out the slices with paper towel. Instead of olive oil, you can brush the extra oil from the jar onto the bread for triple sun dried tomato flavor.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/04/30/mushroom-pesto-cheese/