GRILLED CHEESE WITH TOMATOES & BRUSSELS TOPS PESTO

Recipe from The Leek & The Carrot
Makes 4 sandwiches
Takes 20 minutes

Ingredients:
8 slices sourdough bread
4 tablespoons butter, softened
1 cup Brussels Tops pesto
2-3 slicing tomatoes, sliced
1-1/2 cups shredded cheddar cheese
1 cup shredded Havarti cheese

Directions:

  1. Spread butter on one side of all slices of bread. Spread pesto on the other side of the slices. Top half of the slices with sliced tomato followed by a quarter of each of the cheese. Add the top slice to close the sandwich. 

  2. Heat a large skillet over medium heat. 

  3. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. Enjoy!

Brussels Tops Pesto
Takes 10 minutes
Makes 2 cups
½ cup roughly chopped pecans
3 garlic cloves
1 bunch brussels sprouts greens
1 cup packed basil leaves
½ cup grated Parmesan
1 tablespoon lemon juice
½ cup olive oil
1 teaspoon Kosher salt
½ teaspoon black pepper

  1. In a food processor, combine pecans and garlic. Process until finely ground. Add Brussels sprouts greens, basil, parmesan and lemon juice. Run the processor until everything is finely chopped and consistent in size. 

  2. Remove mixture from food processor and place in a small bowl. Add olive oil and fold in with a spatula. 

Tomatoes, Brussel SproutsBethanee WrightComment