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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 2 medium carrots
  • 3 sticks celery
  • 1 tomato

• STEP 2

  Peel, trim, and quarter carrots lengthwise, then cut crosswise into 3-inch long pieces; transfer to a plate.

• STEP 3

  Trim and halve celery lengthwise, then cut crosswise into 3-inch long pieces; add to the plate with the carrot and set aside.

• STEP 4

  Slice tomato crosswise into rounds.

• STEP 5

  Thinly slice mozzarella.

  • ½ (8 oz) block mozzarella cheese

• STEP 6

  Preheat a skillet over medium-high heat.

• STEP 7

  While the skillet heats up, place the bread slices on a flat surface. Evenly spread each slice with pesto; layer half of the slices with tomato and mozzarella. Cover sandwiches with the remaining bread slices.

  • 4 slices whole grain bread
  • ¼ cup sun-dried tomato pesto

• STEP 8

  Once the skillet is hot, add butter and swirl to coat the bottom. Place sandwiches in the skillet and cook until the bottoms are golden brown, 2-4 minutes.

  • 2 tsp butter, unsalted

• STEP 9

  Remove the sandwiches to a plate and add more butter to the skillet; return sandwiches to the skillet, browned-side up, and cook until golden brown on the other side and the cheese is melted, 2-4 minutes more. Once done, transfer to a cutting board and slice in half.

  • 2 tsp butter, unsalted

• STEP 10

  Divide sandwiches and veggies between plates; serve with ranch for dipping. Enjoy!

  • ¼ cup ranch dressing