So much yumminess in this Easy Spinach Pesto Grilled Cheese with it’s smoldering Muenster cheese, garlic green-pesto-goodness and golden toasted gluten-free bread!
I know, a grilled cheese sandwich hardly seems blog worthy. BUT, before you get all judgy on me {not that I actually think any of you are judgy☺}, let me plead my case. We all know that bread + cheese + griddle = grilled cheese. And as kids, and even adults, we loved them. To reiterate, bread + cheese, what’s not to love, right?
However, introduce this garlic-green-pesto-yumminess to that bread + cheese combo, and this typical grilled cheese suddenly isn’t so typical. Instead, this Easy Spinach Pesto Grilled Cheese is SO yummy, SO easy, and SO…grown up! As in totally-suitable-for-a-dinner-party kind of grown up!
Here are the details:
- stringy, smoldering muenster cheese
- bold spinach garlic pesto
- gluten-free Hawaiian sweet bread
- 10 minutes prep, 8 minutes cook-time, DINNER SERVED!
Some things in life just go together. Like peanut butter and jelly, or wine and cheese, OR this bread + cheese + pesto!
Spring is one of our favorite times of the year for grilling. The weather has warmed up and the temperatures are idea for eating outside without the unbearable heat of Summer. We’ve been grilling a fair amount recently, and while these sandwiches can absolutely be made in the oven, there’s just something so satisfying about the smokiness of grilling. If a grill isn’t something you currently have or you’re in the market to buy a new one, Globo Surf has compiled a great list of both gas and charcoal options! We have a charcoal one and love it!
Easy Spinach Pesto Grilled Cheese
Ingredients
- FOR SPINACH PESTO:
- 2 cups packed spinach
- 3/4 ripe avocado
- 1/4 cup pecans
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- ¼ tsp black pepper
- 1 tbsp water
- FOR GRILLED CHEESE:
- 8 slices Canyon Bakehouse Hawaiian Sweet Bread {or bread of choice}
- 4 slices Muenster cheese
- fresh baby spinach
- Additional topping suggestions: crumbled goat cheese caramelized onions
Instructions
- If grilling, prepare grill ahead of time so it's hot and ready to go. If cooking in the oven, preheat temperature to 350 degrees.
- To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached.
- To assemble the sandwiches, lather one side of bread with spinach pesto, add a few spinach leaves and Muenster cheese, then top with another piece of bread. Repeat to create the other three sandwiches.
- Lay sandwiches on grilling pan to grill outdoors or baking sheet if cooking in the oven. Cook each side for approximately 3-5 minutes or until crisp bread is golden brown and cheese has melted.
Notes
*I only used about half of the Spinach Pesto to make these sandwiches, you can store the leftovers in the refrigerator for 3-5 days.