“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…
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Two Delectable Sandwiches:
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. Whether you choose to make my ‘Grilled Pepper Jack Cheese with Pesto’ or ‘Grilled Brie with Pears and Cranberries’ you will be one happy camper.
The Recipes: Grilled Pepper Jack Cheese with Basil Pesto or Grilled Brie and Pear Sandwich with Cranberries
You will need: a Panini pan and a food processor for making pesto. 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! Learn to make pesto in three minutes here. Want delicious gluten free sourdough bread? I buy mine here…they deliver and it’s crazy good!
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.
Two incredibly delicious gourmet grilled cheese sandwiches
- 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
- 1-2 tablespoons butter
- Chopped roasted walnuts (optional, if the bread I am using has nuts in it, I leave out the extra walnuts)
- 2 slices sourdough bread (see link above for gf option)
- 2 slices pepper jack cheese
- 2 tablespoons pesto (store bought or homemade) see link above for homemade recipe
- 1-2 tablespoons butter
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 Tablespoon butter in pan on medium heat and place sandwich on pan and press with either a Panini press or spatula. 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!
Generously spread pesto on each slice of bread, add cheese between slices. Heat a panini pan on high heat. When pan is hot melt 1 tablespoon butter in pan and add sandwich, Cook until bread is golden, spread butter on top piece of bread and turn sandwich over, pressing with panini press or spatula and cooking until second side is golden and cheese is melted.
MAY I PLEASE ASK A FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
All recipes and food images are copyrighted and owned exclusively by Linda Spiker. Do not republish photos or recipes without written consent.
Post tags: vegetarian, lunch, luncheon, easy, simple,