Description
This Pesto Grilled Cheese recipe combines the rich flavors of homemade basil walnut pesto, garlic-infused butter, and spicy pepper jack cheese tucked between crispy sourdough bread slices. Perfectly grilled to golden perfection using a panini press or skillet, this sandwich is a delightful and savory treat that balances creamy cheese, fresh tomatoes, and aromatic herbs.
Ingredients
Pesto
- 1 cup walnuts
- 3 cups loosely packed basil leaves
- 3 cloves garlic
- 2 teaspoons nutritional yeast
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
- ⅓ cup extra virgin olive oil
- 2-3 tablespoons water (as needed)
Garlic Butter
- ½ cup butter, softened at room temperature
- 2-4 cloves garlic, grated
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
Sandwich
- 1 sourdough loaf
- 8-12 slices pepper jack cheese
- 4 roma or vine ripe tomatoes, sliced
Instructions
- Toast the Walnuts: In a skillet over medium-high heat, toast the walnuts for 5-7 minutes, tossing occasionally until they release a nutty aroma and turn golden brown, being careful not to burn them.
- Make the Pesto: Add the toasted walnuts to a food processor and crumble slightly. Add basil leaves, garlic cloves, nutritional yeast, lemon juice, and sea salt. Blend until the mixture forms a paste. Scrape down the sides, then gradually add olive oil while blending until the pesto reaches a saucy but textured consistency. Add water as needed for desired thickness.
- Prepare the Garlic Butter: In a medium bowl, combine softened butter, grated garlic, red pepper flakes, and Italian seasoning. Mix thoroughly until well incorporated.
- Slice the Bread: If your sourdough loaf is not pre-sliced, cut it into thick slices suitable for sandwiches.
- Assemble the Sandwich: Spread the garlic butter on both sides of each slice of bread. On one side of each slice, spread a layer of the prepared pesto. On one slice, layer a slice of pepper jack cheese, followed by sliced tomatoes. Optionally, add a second slice of cheese on top of the tomatoes, then close the sandwich with the other bread slice, pesto side down.
- Cook the Sandwich with Panini Press: Place the sandwich into a preheated panini press or sandwich maker and cook according to the appliance instructions until the bread is browned on both sides and the cheese has melted.
- Alternate Cooking Method (Skillet): If you do not have a panini press, heat a skillet over medium-low heat. Place one buttered slice of bread, butter side down, onto the skillet and toast lightly. Remove from heat, spread pesto on the cooked side of both bread slices, then add cheese and tomatoes to one slice and close with the other slice. Return the sandwich to the skillet and grill both sides over medium-low heat, flipping carefully, until the bread is golden and the cheese melts completely.
- Serve Warm: Remove the grilled sandwich from heat and enjoy immediately while the cheese is hot and gooey.
Notes
- Toasting the walnuts enhances their flavor but is optional.
- You can adjust the number of garlic cloves in the garlic butter according to taste preference.
- If you prefer a milder sandwich, omit or reduce the red pepper flakes in the garlic butter.
- Use ripe, firm tomatoes to avoid soggy sandwiches.
- The pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Substitute pepper jack with another melting cheese if desired, though flavor will vary.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: American
