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20 minutes
20 minutes
- 1 loaf Italian bread (10 to 12 inch)
- 1/3 cup refrigerated basil pesto (from 7-oz container)
- 3/4 cup shredded mozzarella cheese (3 oz)
- Preheat your grill while you cut a large 18x18-inch sheet of heavy-duty foil. Slice a loaf of bread in half lengthwise, then generously spread each half with flavorful pesto and top with a generous sprinkle of cheese.
- Sandwich the bread with cheese sides together, then wrap tightly in foil with double folds to ensure a secure seal, leaving space for heat expansion.
- Once the grill is hot, place the wrapped bread on the gas or charcoal grill over medium heat, covering the grill. Cook for 10 to 12 minutes, rotating and flipping occasionally, until the bread is warm and the cheese is melted.
- Unwrap the bread mindfully to release steam. Divide the loaf into 2 halves and slice each half into 6 pieces. Serve promptly.
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