“Comfort food” usually evokes thoughts of things rich and creamy, warm and satisfying and can leave us feeling a little nostalgic because most of our ideas of comfort food are associated with cozy memories from our childhood. These gourmet grilled cheese sandwiches are all of those things and maybe more…
These two delectable sandwiches are ‘Grilled Pepper Jack Cheese with Pesto’ and ‘Grilled Brie with Pears and Cranberries’ found in my cookbook “Seasonal Favorites from The Organic Kitchen: Autumn / Winter Menus”. You can purchase the eBook here:)
When it comes to grilled cheese sandwiches there are infinite combinations of breads and cheeses, fruit, vegetables, dried berries, nuts, and condiments to choose from. You are limited only by your imagination. A Panini pan is handy to have, if you don’t want to buy one, use a brick from your local hardware store, wrap it in foil and use as a sandwich press… or you can go old school and press with a spatula.
The Recipe: Grilled Pepper Jack Cheese with Basil Pesto
You will need: A Panini pan or a brick wrapped in foil, and a food processor. If a large food processor isn’t in the budget, try these mini ones for around $30. I love mine. Serve with my carrot/tomato soup!
See a video on how to make basil pesto here.
Comfort Food: Gourmet Grilled Cheese Sandwiches
Comfort food at it’s finest
- 2 slices hardy bread of your choice, we use a multigrain sourdough
- Fresh pesto (see below)
- 2 slices pepper jack cheese
- 2 cups fresh basil leaves, packed
- 1/3 cup extra virgin olive oil
- 1/3 cup roasted pine nuts (or roasted walnuts)
- 3 medium sized garlic cloves
- 1/3 cup freshly grated Parmesan Cheese
- Salt and freshly ground black pepper to taste
- For Pesto: Pulse garlic in food processor till minced. Add basil leaves, Parmesan, one pinch of salt and pepper, and nuts. Puree in processor, slowly adding olive oil till pesto is desired consistency.
- For Sandwich: Spread fresh pesto on one slice bread, top with pepper jack cheese, top with another slice of bread. Melt 1 T butter in pan on medium heat and place sandwich on pan and press with either a Panini press or brick (see above). When the bread is nice and golden spread butter on the top piece and flip. Remove when bread is golden brown and cheese is melted. Serve with my carrot/tomato soup!
Courses Lunch or dinner
The Recipe: Grilled Brie and Pear Sandwich with Cranberries:
You will need: Herbs de Provence, a Panini pan or a brick wrapped in foil, and a food processor. If a large food processor isn’t in the budget, try these mini ones for around $30. I love mine. Serve with my carrot/tomato soup!
Pear and Brie Grilled Cheese Sandwich
Brie is a soft mellow cheese that comes in a wedge or round and is encased in a rind of mold. You may choose to leave the rind on or remove it, totally a personal preference.
- 2 slices hearty bread of your choice, I use whole grain muesli or multigrain sourdough
- Brie cheese
- 2-3 thin slices of ripe pear
- Dried cranberries
- Herbs de Provence
- Chopped, roasted walnuts (optional, if the bread I am using has nuts in it, I leave out the extra walnuts)
- Spread Brie on a slice of bread and sprinkle with a pinch or two of Herbs de Provence, desired amount of cranberries and chopped walnuts, top with 2 slices of ripe pear. Top with second piece of bread. Melt 1 T butter in pan on medium heat and place sandwich on pan and press with either a Panini press or brick wrapped in foil. When the bread is nice and golden, butter the top piece of bread and flip. Remove when bread is golden brown and cheese is melted and serve with my creamy carrot/tomato soup!
Courses Lunch or light dinner
If you are making several sandwiches and want to keep sandwiches warm while you continue to cook, heat oven to 200 degrees, place the sandwiches on a cookie sheet, cover with foil and keep in the oven till ready to serve.
MAY I PLEASE ASK A FAVOR?
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Post tags: vegetarian, lunch, luncheon, easy, simple,