This recipe is taken from the 2015 Milk Calendar. Layered with the flavours of summer, this grilled cheese is entertaining-worthy.
- Prep: 5 min
- Cooking: 8 min
- 4 tsp (20 mL) butter softened
- 8 slices focaccia
- 1/4 cup (60 mL) pesto
- 6 oz (170 g) round of Canadian Brie or Camembert sliced
- 2 whole roasted red peppers patted dry
- 1/2 cup (125 mL) loosely packed baby arugula
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Spread butter on 1 side of each slice of bread. Spread pesto on unbuttered side of bread. Top four slices with half the cheese (it won’t cover), followed by red pepper (cut to fit bread), arugula then remaining cheese. Top with second slice of bread, laying pesto side down, butter side out.
Heat a large non-stick skillet over medium heat. Place 2 to 4 sandwiches in pan depending on size, cooking until deep golden and cheese begins to melt, for 2 to 4 min. Flip and cook on the other side until deep golden and cheese is melted, for 2 to 4 min. Repeat, if needed, for other 2 sandwiches. Slice sandwiches in half.
The rind of the cheese is deliciously edible.
Instead of basil, try sun-dried tomato pesto.
Layer Cheddar, cooked back bacon (peameal) and caramelized onions on slices of crusty Italian bread or your favourite sandwich bread. Spread butter on both sides of bread, and then cook in a skillet for 2 to 4 min per side until golden.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||23 % / 249 mg|
|Vitamin B12:||36 %|
|Vitamin C:||128 %|