Easy Spinach Pesto Grilled Cheese
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!
Servings: 4
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
*The Spinach Pesto serves approximately 8 - two tbsp per serving.
*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.
*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.