Per serving: 644 calories – protein 25 g – fat 43 g – carbohydrates 40 g – fiber 3 g – iron 4 mg – calcium 334 mg – sodium 1231 mg
8 slices of bread
80 ml (1/3 cup) dried tomato pesto
1/2 pack of 375 g roma sliced Caserta pepperoni
375 ml (1 1/2 cups) baby spinach
375 ml (1 1/2 cup) grated Italian cheese blend
60 ml (1/4 cup) softened butter
Butter the slices of bread on one side only.
Spread the unwailed side of four slices of pesto bread with dried tomatoes. Top with pepperoni, baby spinach and half the cheese.
Close the toasted cheese with the remaining slices of bread, buttered side outwards.
Heat a pan over medium heat. Cook the grilled cheese for 2 to 3 minutes on each side.
Place the grilled cheese on a baking sheet. Top with the remaining cheese.
Bake in the “grill” (broil) position for 2 to 3 minutes, until the cheese is melted and lightly gratinated.