It's a favorite in our household. I recently posted my Pesto Spaghetti Squash recipe and though I did post my pesto recipe I have a different I use for pesto grilled cheese. Who doesn't love gooey grilled cheese? I have fond memories of my dad making me a grilled cheese with Velvetta when I was young. I'd dip mine in Ketchup just as he did. My son did the same.
There is something about the buttery toasted bread and melty cheese which brings warmth and happiness to my soul. My husband loves grilled cheese with soup. Especially when he is feeling under the weather--mancold--he requests my grilled cheese for every meal.
My pesto is different because I don't use pine nuts, parmesan cheese, or any other oils besides light tasting olive oil. Most pestos at local supermarkets contain ingredients myself or my husband cannot have. The mint and Meyer lemon add a twist to the original. Sweet and citrus.
My pan of choice is the Lodge Cast Iron Skillet, but I did recently purchase the Cuisinart GR-4N 5-in-1 Griddler and will have to test out the panini action on it. An air fryer is also a great way to make grilled cheese. I set my air fryer at 360. Cook until golden brown.
My husbands favorite part of the grilled cheese is that I sprinkle CampMIX on the outside of the sourdough bread. Adds a little something. Cabot Farmhouse Reserve Cheddar is OUR cheese. It blends perfectly with whatever you are cooking, lasagna, tacos, or pesto grilled cheese. It's creamy but has a bit of a bite like parmesan but without the stink--my dad's observation.
The mix of fresh basil, butter, seasonings and the blend of delicate but robust cheese, oh my goodness. I could eat this every day.
The perfect comfort food.
Next up on my recipe list is Cheesy Spaghetti Squash Bake. Yeah, it's kind of amazing. Especially for those who crave mac and cheese but the ingredients from back in the day don't work anymore. I have you covered. Also, an excellent comfort food dish.
I don't feel I have to go into great detail on how to make a grilled cheese. I tend to keep my electric stove about six because the cast iron heats up quickly.
Ingredients for Pesto
About 1/4 cup minced garlic
1 cup extra light olive oil
A few mint leaves
Squirt of Meyer Lemon
Dash of crushed red pepper
In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up.
Add the olive oil and lemon (watch out for the seeds). Chop again.
Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt.
I tend to go lighter with the seasonings because you can always add but you can't take away.
* I stick with sourdough bread because Publix makes it without soybean oil. But you can use whatever bread you want. *
Happy rustic cooking!