Grilled Cheese Sandwich

You can do the sun-dried tomato mixture days ahead and just store it in the ref. When the craving hits, all you have to do is stack everything and heat, letting you enjoy this comfort food in no time.

1/4 cup sun-dried tomatoes, plus more as filling
1/2 tbsp olive oil
Salt and pepper to season
1 slice large white bread
1 spoonful cream cheese
1 slice large wheat bread
1 slice provolone cheese
1 slice cheddar cheese
1 pear sliced into thin wedges
1 tablespoon unsalted butter

1  Rehydrate sun-dried tomatoes in a bowl of hot water.

2  Place sun-dried tomatoes in a food processor, thinning it out with olive oil. Season with salt and pepper.

3  Spread sun dried-tomato mixture on slice of white bread.

4  Spread cream cheese on slice of white bread.

5  Layer in order on top of white bread: provolone cheese, cheddar cheese, pears and more sun-dried tomatoes. Cover with wheat bread slice.

6  Melt butter in non-stick pan and sear both sides of the sandwich until brown, making sure to press the top portion to squeeze the cheeses together.

7  Finish in toaster on low heat until cheese melts or place in a panini grill.

8  Slice in half diagonally and serve warm.

Photography by Ryan Fernandez │ Recipe by Ed Bugia of Pino Resto Bar │ Styling by Angelo Comsti

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