Sun-Dried Tomato Pesto Grilled Cheese with Veggie Sticks & Ranch

Directions

1. Prepare the vegetables: wash the carrots, celery, and tomato; dry the produce thoroughly.
2. Trim and cut the carrots into long pieces, then halve lengthwise and chop into 3-inch segments; set aside with the celery.
3. Slice the tomato into rounds and thinly slice the mozzarella.
4. Warm a nonstick skillet over medium-high heat.
5. Build the sandwiches by spreading pesto on bread slices, layering tomato rounds and mozzarella between them, then topping with the remaining bread slices.
6. Melt a bit of butter in the skillet, place the sandwiches in the pan, and cook until the first side is golden brown, about 2–4 minutes.
7. Flip the sandwiches, add more butter if needed, and cook until the second side is browned and the cheese has melted, about 2–4 more minutes. Slice each sandwich in half.
8. Plate the sandwiches with the prepared veggie sticks and serve with ranch for dipping.