Ingredients

• 0.5 cups unsalted butter , softened
• 0.25 cups sun-dried tomatoes packed in oil , drained
• 2 tablespoons pesto
• 1 clove garlic
• 0.25 teaspoons salt
• 0.13 teaspoons ground black pepper
• 1.5 cups shredded provolone cheese , divided
• 1 loaf Italian bread , sliced in half lengthwise

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 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.
3. 3 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.

Nutrition per serving