Today is the cheesiest day on the calendar. It’s National Grilled Cheese Day during National Grilled Cheese Month! Holy cow! Or holy goat… I don’t discriminate when it comes to who produces my cheese. Speaking of goat cheese, I’m feeding my guilty pleasures with this melt-in-your-mouth Grilled Goat Cheese, Pesto and Roasted Tomato sandwich.
Grilled cheese sammys aren’t just for the kiddos anymore. Pinterest fans know that there are practically a million versions of adult grilled cheese sandwiches out there. For this recipe, I used some leftover goat cheese in my fridge, I whipped up some homemade Spinach Pesto (just swap out the basil with baby spinach in THIS RECIPE, and I bought some roasted tomatoes from the antipasto salad bar at Central Market. That’s all you need for the filling. A hearty 7 grain bread finishes off this zesty and colorful grilled cheese. (Note: I only made half a sandwich for this post.)
Pesto, store bought or homemade
Crumbled Goat Cheese
Roasted Tomatos, I used store bought
7 grain bread, 2 slices
1/2 tablespoon butter
1. Melt salted butter in a frying pan on medium low.
2. While butter is melting, spread pesto on one slice of bread, top with roasted tomato slices, top with crumbled cheese.
3. Cover with second slice of bread. Put sandwich on frying pan until one side is golden brown. Flip, cook until the second side is golden brown. Remove from the pan and enjoy!