Pesto, Artichoke, and Havarti Grilled Cheese
This Arla recipe combines the unique flavors of whole wheat bread and organic ingredients to come up with a creation that is both satisfying to the taste buds and the mind! With these next few recipes, the thought of rich pesto melted into two slices of bread, your mouth will be watering uncontrollably!
Ingredients: (2 servings)
- 2 tablespoons softened butter
- 4 slices whole-grain bread (such as Eureka! Organic Bread)
- 4 tablespoons spinach basil pesto
- 4 Arla® Dofino® Creamy Havarti Slices (or 4 ounces, grated)
- ⅔ cup sliced artichoke hearts
- sea salt for sprinkling on sandwich
Preparation:
Butter the outsides of the bread with butter. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich. Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately
Pesto Grilled Cheese Sandwich
You can find this next grilled cheese recipe with pesto on allrecipes.com for a simple yet delicious meal the whole family can enjoy.
Ingredients:
- 2 slices Italian bread 1 tablespoon softened butter, divided
- 1 tablespoon prepared pesto sauce, divided
- 1 slice provolone cheese
- 2 slices tomato
- 1 slice American cheese
Preparation:
Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Portobello, Gouda and Kale Pesto Grilled Cheese
While scouring the internet for delicious grilled cheese recipes, this Heatherchristo.com recipe definitely caught my eye. Although I was looking for recipes with pesto, what really caught my eye was that they incorporated kale too. Personally I’m always open to possibilities to cook with kale so I absolutely had to try it- and I wasn’t let down.
Ingredients: (2 servings)
- 4 slices thick rustic bread (I used pugliese)
- 2 small Portobello mushrooms
- 4 ounces Gouda
- ½ cup kale pesto
- Olive oil
- Kosher salt
Preparation:
Heat a griddle to high heat. Drizzle the mushrooms with olive oil and sprinkle with kosher salt. Cook on each side until the mushroom is soft and tender, about 4 minute son each side. Pull off the griddle and slice each mushroom into 4 or 5 slices.
Slather all 4 slices of bread with the kale pesto, and then pile the mushrooms on one side.
Add the Gouda cheese and top the sandwiches with the second piece of bread.
Add a generous amount of olive oil to the pan and cook the sandwich over medium-high heat until golden and crispy on both sides with the cheese melted.
Slice in half and serve hot!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Green Goddess Grilled Cheese Sandwich
Now, this next recipe that I found on tastespotting.com really stood out to me because there is its own “Green Goddess” pesto recipe included that you can make and use on the Green Goddess Grilled Cheese Sandwich. This recipe was absolutely delectable, melting in my mouth and sending my taste buds on a roller coaster of flavor!
Ingredients: (1 serving)
- 2 slices bread (whichever you prefer)
- 2-3 tablespoons Green Goddess Herb Pesto (recipe below)
- 2 slices mild white melty cheese like mozzarella
- 1 handful fresh baby spinach
- ¼ avocado, sliced
- 2 tablespoons goat cheese, crumbled
- Olive oil (and butter if you’re so inclined)
Preparation:
Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).
On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.
Green Goddess Herb Pesto
Ingredients:
- 1 clove garlic
- 1 (or 2 if you’re ballsy) anchovy fillet (in oil)
- ½ small shallot, chopped (about 1 tablespoon)
- 1 teaspoon lemon juice
- 1 handful chopped fresh Italian parsley
- 1 handful chopped kale
- 2-3 tablespoons chopped fresh tarragon
- 1 tablespoon chopped chives
- ¼ cup olive oil
- Salt and pepper to taste
Preparation:
Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).
Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.
Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).
(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)