One of my all-time comfort food favorites is the grilled cheese sandwich. No surprise there. This is my second post on that heavy-sitting delicacy. One of the three cheeses here is my own, a homemade goat cheese. Cheese is easier to make than you’d think. You should check it out. The other cheeses are the cheddar and parmesan leftover from my Pinwheel Loaf. Let’s hope that one day I am making all my own cheeses. For now, one at a time. The whole wheat bread is also homemade and I’ll probably post the recipe here because the results are well worth it — depth of flavor and a nice crust.

Instead of using pine nuts in the pesto, which come most often from the far end of the world, I used sunflower seeds. They’re just as good, cheaper, and they grow closer to home. Use any herbs that are available; pesto is also good with parsley, chervil, and even chives.

Grilled Pesto and Triple Cheese Sandwich

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5 from 1 review

Author: Bryan Picard
Total Time: 20 minutes
Yield: 1-2 servings 1x

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Description

Indulge in a decadent grilled cheese sandwich featuring a homemade pesto with sunflower seeds and a trio of cheeses, including homemade goat cheese, aged cheddar, and parmesan, all nestled between slices of homemade whole wheat bread.

Ingredients

Units Scale

1 cup fresh herbs of your choice
3 tablespoons sunflower seeds
3-4 tablespoons sunflower or olive oil
2 slices of whole wheat bread
2-3 slices of aged cheddar
Small handful of parmesan, grated
Small handful of goat cheese
Salt and pepper, to taste

Instructions

In a food processor, grind the sunflower seeds coarsely for a crunchy pesto or finely for a smooth consistency.
Add the fresh herbs and half of the oil to the processor. Blend until just combined, then gradually add more oil until the desired consistency is achieved. Taste and season with salt and pepper.
Spread a generous amount of the pesto on one side of each slice of bread.
Layer the aged cheddar, grated parmesan, and goat cheese between the slices of bread, with the pesto sides facing inward.
Heat a skillet over medium heat. Place the sandwich in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
Remove from the skillet, slice in half, and serve immediately.

Notes

For a more sustainable pesto, substitute sunflower seeds for pine nuts. Experiment with different herbs like parsley, chervil, or chives for unique flavors. Use homemade bread for added depth and texture. Store leftover pesto in the fridge for up to a week.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Sandwich
Cuisine: American