Pesto Chicken Grilled Cheese

Omnivores can cheer, this sandwich contains meat! Mildly inspired by my favorite panini at a local Italian restaurant, this recipe is hearty and filling but still a more exciting profile than your traditional cheddar.

I feel like most places with a “gourmet” grilled cheese option just shove about eleven pounds of cheese on there, with maybe the option of bacon and tomato. Although there’s nothing wrong with this method and it can be quite delicious (other than ruining a perfectly good sandwich with mostly raw tomato), I don’t find it particularly new and interesting anymore.

However, pesto and chicken are a match made in heaven and adding cheese to the concoction can only improve it. I chose Gruyère, mainly because I love Gruyere, but any sort of cheddar or pepper jack or whatever have you around would be equally delightful. A smidge of goat cheese adds a wonderful creaminess and a slight tang, but is totally optional if it’s not your thing. For an extra veggie boost I added a layer of fresh baby spinach which complemented everything nicely.

This is a great way to use up leftover chicken (which is what I did) but is definitely worth it to make specifically as well. I picked a striped rye bread I had around which was excellent, but almost anything would be awesome.

Also, tangy cheese and herby pesto are a fantastic combination in themselves, so for a vegetarian option just leave out the chicken (or replace it with roasted bell peppers). I promise it’s excellent both ways.

Pesto Chicken Grilled Cheese
Makes 1 sandwich

Ingredients

1 Tbsp pesto
1 Tbsp goat cheese (optional)
2 oz Gruyère, thinly sliced
1/4 cup cooked chicken, shredded or in thin slices
1/4 cup fresh baby spinach (optional)

2 slices bread
butter or oil

Directions

  1. In a medium pan (big enough to fit both slices side by side) heat a little butter or oil over medium-low.
  2. Spread pesto on one slice of bread. Dollop with goat cheese (if using) and top evenly with chicken. Optionally, add a layer of fresh spinach atop the chicken.
  3. Arrange Gruyère on the other slice and transfer both to the pan.
  4. Place a lid (or a plate, or whatever you have around) over the pan and continue to cook low and slow until the cheeses are melty and warmed through. 
  5. Gently move the Gruyère slice on top of the other and cook an additional 30-60 seconds so the flavors meld.
  6. Remove from pan, slice in half, and enjoy immediately.

Notes

I like this method of grilled cheese preparation because it doesn’t require flipping the whole sandwich, and I think the cheese melts faster, but feel free to use your own preferred method!

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Sweet Potato Grilled Cheese

Happy April! Meatless March is over but, psych! Here’s another vegetarian recipe. I actually did not struggle too badly with the no meat thing until the last week, at which point I suddenly had the giantest of cravings for a Canyon Creek burger from Ted’s Montana grill. I still have not satiated this craving, but it’ll just be all the better when I do.

Regardless, in case you are not aware, April is National Grilled Cheese Month! Yep, that’s a thing. ‘Merica. I happen to super love grilled cheese and as such will be employing the theme this month; check for a new flavor every week. Hope you enjoy the series!

First off I went with one of my favorite things, sweet potato. You may have noticed I have a slight obsession so if it’s not your thing just close this tab and come back next week. If it is your thing, however, trust me when I say this is a grand adventure for your mouth. Several weeks ago a friend was making dinner and ran out of the main course (in her defense, I arrived quite late) and offered to make me a grilled cheese. On a whim she threw some cooked sweet potato in with it and on that day began a new era.

In my version I upped the flavor complexity a bit by mashing my sweet potato with goat cheese and a little chipotle, and then layered it with sliced Gruyère. I opted for sourdough bread from a local bakery but I think a seeded multigrain would also be excellent, as well as a fluffy potato bread. Whatever you decide to envelope your cheese delight with, I’m sure you’ll be thrilled with the outcome.

Creamy sweet potato with the slight tang of goat cheese pairs beautifully with Gruyère, and the chipotle adds a nice little kick. I made mine pretty mild (shocking, I know) but you can definitely play with the ratios to suit your fancy. Step up your grilled cheese game and make yourself a Real Adult Dinner this evening.

But if you want to pair it with chocolate milk, I won’t judge.

Sweet Potato Grilled Cheese
Makes 1 sandwich

Ingredients

1/4 cup cooked, mashed sweet potato
2 Tbsp goat cheese
1/8 tsp ground chipotle, to taste (or cinnamon!)

2 oz Gruyère cheese, thinly sliced

2 slices bread
butter or oil

Directions

  1. In a medium pan (big enough to fit both slices side by side), heat a little butter or oil over medium-low.
  2. Meanwhile, mash together sweet potato, goat cheese, and chipotle; add more spice if necessary.
  3. Spread sweet potato mixture on one slice of bread, and arrange Gruyère in a single layer on the other.
  4. Place a lid (or a plate, or whatever you have around) over the pan and continue to cook low and slow until the Gruyère is melty and the sweet potato is hot.
  5. Gently transfer one side on top of the other, and cook an additional 30-60 seconds so the flavors meld.
  6. Remove from pan, slice in half, and enjoy immediately.

Notes

I like this method of grilled cheese preparation because it doesn’t require flipping the whole sandwich, and I think the cheese melts faster, but feel free to use your own preferred method!