CHEF JEFF — ONE BYTE AT A TIME: Cheddar, Pesto and Crunch Onion Panini

This would pair nicely with a bowl of tomato soup.

Cheddar, Pesto and Crunch Onion Panini

2 tablespoons butter, softened

8 slices hearty white bread

8 slices sharp Cheddar cheese

¼ cup pesto sauce

½ cup canned french-fried onions

Spread butter on bread slices. Turn 4 slices butter side down. Place 2 cheese slices on each. Top with 1 tablespoon pesto, 2 tablespoons onions. Top with remaining slices, butter side up. Heat panini maker. Add sandwiches in batches. Cook until lightly browned, cheese is melted. You also can use grill pan or 10-inch skillet. Assemble sandwiches as directed above. Heat pan over medium heat. Add sandwiches in batches. Cook until lightly browned on both sides, cheese is melted.

Yield: Serves 4.

Approximate nutritional analysis per serving: 532 calories, 62 percent of calories from fat, 36 grams fat, 80 milligrams cholesterol, 19.7 grams protein, 31 grams carbohydrates, 2 grams fiber, 853 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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