Tuesday, April 19, 2011

Grilled Gruyere and Pesto Sandwich

Pesto, my friends, is so wonderfully exquisite. Don't you think? How do you like to eat it? As a dip, spread, or sauce? Or all of the above? My latest favorite is to slather it thick on bread, add some inviting gruyere cheese, and grill it in a pan. I can't begin to describe how tasty this is.

Yes, pesto can be a bit pricy. If you have a sunny spot outside on a deck or in your yard, consider getting a basil plant. They're pretty easy to take care of, and you can harvest it to make fresh pesto. Combine with parmesan, olive oil, pine nuts, and maybe some garlic. You can also make cilantro pesto or even wheatgrass pesto. All are good options, each slightly different.

I chose gruyere for this sandwich because I wanted something different than the traditional combo of pesto and mozzarella. I was pleased with myself because I picked up a gruyere at Whole Foods thinking it might be a good option, and then I asked the cheese lady which non-mozzarella cheese she recommends that pairs well with pesto. Gruyere! I was spot on. Then she recommended a certain gruyere, because it was "cave-aged, and it tastes better." Cave-aged was also $3 more expensive, so I stuck with my cheaper option (and thought it was delicious).

Enough chit-chat, now for the sandwich.

Grilled Gruyere and Pesto
Serves 1

2 slices whole grain bread
2 tablespoons pesto
2-3 slices gruyere
olive oil
Heat olive oil in skillet over medium low heat. Build sandwich and lay on skillet. Grill 1-2 minutes, covering to encourage cheese to melt. Flip over and grill 1-2 minutes on other side. Enjoy!

Other posts you may like:
Proscuitto and Havarti Grilled Cheese
Grilled Sun-Dried Tomato and Goat Cheese


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