Almond-Sage Pesto Grilled Cheese Sandwich

Three pesto grilled cheeses stacked on top of each other.

Almond-Sage Pesto Grilled Cheese Sandwich

A quick to pull-together grown-up Pesto Grilled Cheese Sandwich when nothing else will do. This tasty sammie features sourdough bread, a 5-minute garlicky sage pesto, and melty Gruyere cheese that's grilled to perfection in a skillet. It's ready for sharing in about 25 minutes, and a perfect vehicle for dipping into creamy soup.

*see blog post for cheese options.

Course Main Course, Side

Cuisine American

Diet Vegetarian

Keyword pesto grilled cheese sandwich

Prep Time 10

Cook Time 15

Total Time 25

Servings Sandwiches

Calories 829kcal

Author Traci York

Ingredients

For the Pesto: (yields about 2/3 cup or 160 grams)

1/4 cup (50 grams) Almonds
1 cup (24 grams) Fresh Sage Leaves loosely packed
3 (16 grams) Cloves of Garlic about 3 medium cloves, quartered
Zest of 1/2 a Lemon
Juice of 1/2 a Lemon
1/4 teaspoon Fine Sea Salt
1/4 cup + 3 tablespoons (79 grams) Extra Virgin Olive Oil

For the Sandwich:

Rustic Sourdough Sandwich Bread
2 - 3 tablespoons Mayonnaise or room temperature unsalted butter
1 cup (100 grams) Gruyere Cheese grated, loosely packed

Instructions

For the Pesto:

Preheat oven to 350F (180C). Toast the almonds for 7-8 minutes or until toasty and fragrant. Set aside to cool.
In a food processor, add the almonds, sage, garlic, lemon juice, zest and sea salt. Process until small bits form. With the processor running, pour in the olive oil in a steady stream. Process for another 30 seconds or until a chunky paste forms.
Set aside until ready to use. Or, for longer storage, store in a lidded container for up to 4 days in the refrigerator or freeze for up to 3 months.

For the Sandwich:

Preheat a 10" Cast Iron Skillet on medium low while spreading a thin layer of mayonnaise (or butter) on one side each of two slices of bread. In the skillet, place the mayonnaise (butter) sides down into the pan and spread about 1 1/2 tablespoons of pesto on each side. Divide about 1/3 cup (33 grams) of cheese total, between both slices of bread.
With Mayo: Grill both slices of bread, cheese side up, on medium with lid on for 6-7 minutes (set a timer). The bread will just start to become golden. Remove from heat and let sit, lid on, for an additional 4-5 minutes (again, set a timer) or until the bread is golden and toasty.
With Butter: Grill both slices of bread, cheese side up, on medium-low with lid on for four minutes (set a timer). Remove from heat and let sit, lid on, for an additional three minutes (again, set a timer) - but check after two minutes just to make sure the bread isn't getting too dark.
Using a spatula, remove each side carefully from the pan and put the sandwich together. Cut and serve right away.
If serving a few at the same time, place in a warmed 200F (93C) oven while grilling the other sandwiches.

Notes

Recipe is inspired by Tartine Bakery.

Nutrition