Grilled Cheese (Smoke Mozzarell and Basil Pesto)
6
Friday, 08-19-11
Grilled Cheese (Smoke Mozzarell and Basil Pesto)
- 2 cups fresh basil leaves
- 1 cup fresh Italian flat-leaf parsley leaves
- 1/2 cups grated Parmigiano-Reggiano
- 1/2 cups grated Pamigiono-Reggiano
- 3 garlic cloves , peeled and roughly chopped
- 1/4 tsps kosher salt
- 1/2 cups extra-virgin olive oil
- 4 white sandwich breads slices
- 1 black pepper freshly ground to taste
- 2 tbsps unsalted butter
- 1 garlic clove, peeled
1. For the Basil Pesto, in a food processor combine basil, parsley, Parmigiano-Reggiano, pine nuts, garlic, salt, and oil and pulse until well combined but still rough in texture.
2. Assemble sandwiches by smearing one side of each bread slice with pesto. Layer the mozzarella slices over the pesto on half of the bread slices. Season with a few turns of fresh ground black pepper. Place the remaining bread slices, pesto sides down, over cheese to make sandwiches.
3. In large sauté pan melt butter over medium heat. Add sandwiches and cook 2 to 3 minutes per side, until golden brown and crispy. Remove from pan and run toasted bread with the garlic clove.
Serves: 2
Source: Stirring the Pot, Tyler Florence, Meredith Books
