1Basil pesto: Can use store bought brand. I use Alessi. or make fresh.
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in 1/2 cup Pecorino cheese
2sundried tomato pesto:
Combine the Sundried Tomatoes, 1/2 Cup Pecorino cheese, and red pepper flakes in a food processor and pulse until coarsely chopped. process until fully incorporated and smooth.
Wash and slice all the vegetables 1/4" in thickness. brush with Olive oil and add salt and pepper to taste. Once grill is at medium temperature add vegetables until slightly charred but not over cooked.
4Season chicken breast with mixture of dried Italian herbs, salt and pepper. Place on grill until cooked to proper temperature. allow to rest
5Pre heat oven to 425F:
Take large Ciabatta loaf and cut length wise and close to the bottom. Take the top part and hollow out the soft dough. Spread Pesto evenly across the bottom half of the bread and layer with fresh Mozzarella slices. Cover the top half of bread with Sun dried tomato pest. Place in oven until Mozzarella has begun to melt and bread has toasted.
6Assembly: Layer grilled vegetable's evenly on tope of bottom half of bread. Slice Chicken breast diagonally and evenly layer on top of vegetable's.
Because sometimes you just need an out-of-this-world grilled cheese...and these are the recipes you're going to want on hand. Seriously, these are some of the most delicious/ooey/gooey/mouth-watering grilled cheese recipes...