Havarti, Cheddar & Chive Pesto Grilled Cheese
There was a very good reason I wanted to make that chive pesto so badly … this grilled cheese sandwich was calling to me. Once my friend had mentioned such an amazing idea, it wasn’t about to be abandoned, abolished or forgotten. Making the pesto was just the pre-cursor to the sandwich …
I dug through my cheese drawer for some havarti because I love the way it melts, and found small chunks of both Dofino Dill Havarti and Cabot Horseradish Cheddar. This was a totally delicious accident just waiting to happen!
I loved every intense cheesy crunchy bite. I made a fresh fruit bowl to go with it because, well, all that intense onion-cheese flavor needed a little sweet fruity counterpoint. And then a small piece of really good dark chocolate for dessert. Perfect!
- Thin slices of bread (I used my White Whole Wheat Bread)
- Chive Asparagus Pesto (recipe here)
- Slices of Havarti and sharp cheddar cheese (I used Dofino Dill Havarti with a bit of Cabot horseradish cheddar)
- Light or regular butter, softened
- Spread one slice of the bread with a good thick layer of pesto, then arrange slices of cheese to cover the bread. Set the other slice of bread on top, then spread the top of the bread lightly with butter.
- Heat a frying pan over medium heat and set the bread, butter side down, on the pan.
- Butter the top side of the bread, turn the heat down to medium low, and set a cover over the pan to help heat and melt the cheese. After a few minutes, check to see if the cheese is getting melty and lift the bottom of the sandwich to see if it is nicely browned yet.
- When the bottom is brown, flip the sandwich with a spatula and cover again. After a few minutes, check the other side to see if it is browned yet. When it is nicely brown and the cheese is melted, slide the sandwich onto a cutting board (if you wish to cut it) or serving plate.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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It was featured at Wednesday Extravaganza.