It's National Grilled Cheese Month! Grilled cheese gets grown and sexy

Recipe: Grilled cheese with pesto and sun-dried tomatoes

It’s National Grilled Cheese Month. You heard me right. If anything deserves a month, it’s definitely grilled cheese. This comforting classic, when made just right, can elicit the loudest of “mmm’s.” It’s perfect in its simplicity; toasty buttery bread stuffed with melted cheese.

To celebrate and honor this beloved sandwich, I’ve made a couple versions of a slightly more grown-up and refined grilled cheese. Try them out, or take the inspiration and spin your own grilled cheese creation.

 

 

Grilled Cheese with Homemade Pesto and Sun-dried Tomatoes

Serves 1

• 2 slices sourdough bread
• Handful of sun-dried tomatoes
• 1/3 C provolone cheese, enough to cover slice of bread
• Pesto, you can use store-bought, or make your own using my recipe
• Butter

1. Butter one side of each slice of bread. Flip over. Spread pesto on the other side of each slice.
2. Grate enough provolone to cover one slice of bread and cover one slice of bread with the cheese.
3. Place sundried tomatoes on top of the cheese. Top with the other slice of bread, pesto side down.
4. Add a generous amount of butter to a skillet. Heat pan. When butter starts to bubble, place sandwich in pan. Cook for about 4-5 minutes on each side, until each side is golden brown and cheese is melted.

Tip: put a lid on it! Placing weight on your sandwich will ensure the cheese melts in all the right places.