They call it grilled cheese for a reason. Trust me. It should be made on a grill.
My sister came over to eat dinner with us on a beautiful Friday night and we decided to grill on the back deck. After debating several options we thought it would be fun to make adult versions of the childhood classic grilled cheese. There is little I enjoy more than the combination of bread, butter and cheese and with probably a million options of topping combinations it wasn’t easy picking the finalist. In the end a few favorite Italian staples won out: pancetta, pesto with gruyere and tellegio cheeses. Wow. Enjoy a crunchy, cheesy, salty and savory dinner, with your vegetable protein and starch, all between two slices of bread.
-basil (about 1 cup)
-1 or 2 cloves garlic
-salt & pepper
Crusty Italian bread, sliced (Don’t underestimate the importance in picking out good fresh bread that is sturdy enough to hold the sandwich. It’s critical to the success of your grilled cheese)
-Pancetta, sliced thin and sautéed until crisp
Spread butter on the front and back of each piece of bread. I recommend a butter with olive oil in it for easy spreading and extra flavor. If you only have regular butter just set it out before using so it softens a bit.
In a blender add basil, arugula, spinach (or whatever combo you have/prefer), olive oil, salt & pepper and parmesan cheese. Blend together. Add half an avocado for extra creaminess and blend again for a few seconds until combined.
Turn your grill on and get it nice and hot. Place your sandwiches directly on the grill (the butter will prevent sticking). Cook for 90 seconds and then move each sandwich to get the x marks from the grill. Cook for another 90 seconds. Flip and repeat. Make sure to use your spatula and push down on each sandwich to help it meld together. Turn the heat on low and cook until cheese is melted.
Grillin outside on a beautiful night, drinks in hand=perfect.
Cut in half and serve.
What’s better than this?