Instructions

• Preheat a non-stick pan over medium heat.
• Place the 4 slices of sturdy bread on a work surface. Spread the 4 tablespoons of basil pesto evenly on the inside surface of each slice (about 1 tablespoon per slice).
• Brush the outside surfaces of all 4 slices with the 2 tablespoons of soft butter.
• Divide the 1/4 cup DeLallo Sweet and Tangy Sun-Dried Peppers evenly between two of the pesto-spread slices. Divide the 5 ounces of thinly sliced brie evenly over the same two slices on top of the peppers. Top each with the remaining pesto-spread slice, buttered side facing out, to form two sandwiches.
• Place one or two sandwiches (depending on pan size) butter side down in the hot pan. Grill until the bottom is golden brown, 2–3 minutes.
• Flip each sandwich and grill the second side until golden brown and the brie is melted, about 2 more minutes. Reduce heat if the bread is browning too quickly before the cheese melts.
• Remove sandwiches from the pan, let rest for about 1 minute, then slice and serve immediately.