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Smoked Gouda and Pesto Grilled Cheese Sandwiches

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Here's a way to make grilled cheese a little more grown-up: smear the bread with pesto and fill it with smoked cheese. One lovely reader who tested the recipe for me had this to say: 'Beyond awesome—especially paired with the Fiery Roasted-Tomato Basil Soup. I served it to foodie friends who proclaimed it the best grilled cheese/tomato soup combo ever."

List of Ingredients

â—¦ Eight ½-inch slices hearty white bread, such as French or Italian
â—¦ 4 tablespoons unsalted butter, at room temperature
â—¦ ¼ cup homemade or store-bought pesto
â—¦ 2 cups shredded smoked Gouda cheese


Recipe

Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice (about ½ tablespoon per slice).

Heat a large nonstick or cast iron skillet over medium heat. Place four slices of bread, butter-side down, in the pan. Divide the cheese evenly over the bread, then cover with a lid and cook until the cheese is about three-quarters of the way melted, a few minutes.

Uncover the pan and top the sandwiches with the remaining bread, butter-side up. Flip and cook, covered, until the cheese is fully melted and the bread is golden brown, a few minutes more. Let cool slightly, then slice the sandwiches in half and serve.

Serves 4



• Sourcing Savvy:
Most supermarkets with good cheese departments carry smoked Gouda. If you can't find it, smoked mozzarella or regular Gouda may be substituted.

• Pro Tip:
I find the cheese melts better when shredded, but it's fine to slice it very thinly if you prefer.