In the nostalgic corridors of childhood memories, few culinary delights evoke as much warmth and comfort as the humble grilled cheese sandwich. Its simplicity belies its ability to transport us back to simpler times, when the biggest worry was whether there would be enough cheese to melt between two slices of perfectly toasted bread.
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But as we journey through the maze of adulthood, our palates mature, and our culinary adventures beckon us to explore beyond the confines of familiarity. It's in this spirit of exploration that we seek to reimagine the grilled cheese, not as a relic of the past, but as a canvas upon which to paint new flavors and experiences. Enter pesto—the verdant, herbaceous sauce that whispers of sun-soaked Italian gardens and fresh basil kissed by the Mediterranean breeze. With its vibrant hue and bold flavors, pesto adds a layer of complexity and sophistication to the classic grilled cheese, elevating it from a simple comfort food to a culinary masterpiece. Imagine, if you will, the marriage of gooey melted cheese and fragrant basil pesto, sandwiched between slices of crusty bread toasted to golden perfection. Each bite is a symphony of flavors—a harmonious blend of creamy, tangy, and herbaceous notes that dance upon the palate and linger in the memory.
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As we savor this reinvented classic, we're reminded that while the passage of time may change our tastes and preferences, some things remain timeless. The grilled cheese sandwich, in all its delicious simplicity, is not just a childhood memory but a culinary journey—a testament to the enduring power of good food to bring joy and comfort, no matter our age.
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INGREDIENTS
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2 slices of your favorite bread, I like to use crusty sour-dough
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2 tablespoons pesto
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2 slice Sargento® provolone cheese
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1 1/2 tablespoon of butter
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1 tablespoons of mayo (Optional)
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INSTRUCTIONS
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In a medium skillet, heat about 1/2 tablespoon of butter over medium-low heat until just melted.
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Place both slices of bread in skillet until lightly toasted
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Once toasted, carefully remove from the pan and spread 1/2 tablespoon of mayo on both sides of the non toasted sides. (This helps with creating an extra crispy sandwich but it is optional)
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Flip and spread the pesto on one side of the toasted side of the bread then top with provolone (or your choice of cheese). Close the sandwich and press firmly on the top.
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In the same medium skillet, heat the remaining butter over medium-low heat until just melted.
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Place your sandwich in the skillet and cook on each side for about 5-6 minutes on a low heat or until each side is a nice crispy golden brown.
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