Wednesday, September 11, 2013

The Best Grilled Cheese Ever + Homemade Pesto

Obviously, you are all fully aware that I am a vegetarian and pretty much the only reason I don't call myself vegan is because of my undying love for cheese.  I love cheese so much that on my shirt for the Pittsburgh Marathon 5K this year I considered writing "I Run for Cheese" instead of some noble cause like most others.  I believe in honesty, people.  (I ended up leaving the "I run for ___" empty).  Anyway, this grilled cheese is going to rock your world. It's unreal.

Grilled Cheese Ingredients:
Fontina cheese
Whole grain bread
butter (or whatever you prefer to use to help toast the bread)

Pesto Ingredients:
One large package of basil
1/3 cup extra virgin olive oil
1/8 cup pine nuts
1 clove garlic
Himalayan Pink Salt
Fresh cracked black pepper
1/4 cup freshly grated parmesan cheese

Let's start with the pesto first:

1 - Put your basil, pine nuts and garlic in your food processor and pulse until all chopped up.

2 - Add the oil, then salt & pepper to taste. Pulse until smooth.

3 - Add in cheese and mix until incorporated. 

Now onto the Grilled Cheese!

1 - Keep your stove top on medium heat.  Melt better in frying pan.
 2 - Place slice of bread in pan with cheese on top.  Cover with a lid to trap the heat in so the cheese will melt.
3 - Once the cheese has started melting, place the tomato on the cheese. 
4 - Spread pesto on second slice of bread, then place on top of tomato. 
5 - Flip sandwich and cover again until bread is toasted.

Now dig in and enjoy! 

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1 comment:

  1. What a great idea to remix a grilled cheese sandwich! And perfect since I'll be harvesting some of my basil this week. Thanks for sharing!


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