Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::8
Yield::8 servings
Ingredients
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½ cup unsalted butter, softened
¼ cup sun-dried tomatoes packed in oil, drained
2 tablespoons pesto
1 clove garlic
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 ½ cups shredded provolone cheese, divided
1 loaf Italian bread, sliced in half lengthwise
Directions
Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.