Red Pepper and Pesto Grilled Cheese
A tasty, tangy and fresh twist on the classic grilled cheese
Ingredients
- 2 cloves Garlic
- 1 tbsp Olive Oil
- 30 grams Basil
- 2 tbsp Pine Nuts
- 1 Red Bell Pepper
- 2 slices of Bread
- 2 slices of Cheese
Instructions
Preparing the Pesto
- Smash and skin the garlic cloves, then add them, the Basil, Olive Oil, Pine Nuts and Spinach to a food processor.
- Blend the above ingredients into a paste.
Preparing the Red Pepper
- Set your oven's grill to maximum.
- Slice your bell peppers into large slices and place on a foil-covered oven tray.
- Drizzle the bell peppers with olive oil and place under the grill until charred.
- Once completely cooled, use your fingers to peel off the charred skin of the pepper (this should feel almost plastic), then dice the pepper into small cubes.
Assembly and Cooking
- Butter a side of your bread slice, and place butter-side-down onto your frying pan. Turn the heat onto medium.
- Thinly layer pesto onto the unbuttered side of the bread, then place two cheese slices to cover the pesto. Sprinkle your red peppers onto the top, and place another slice of buttered bread (with the butter facing up) onto the top.
- Once the underside of the sandwich is golden brown, carefully flip the sandwich onto the other buttered side using a spatula.
- Cook the second side until also golden brown, then remove and serve.
Notes
We'd definitely recommend tweaking the strength of the pesto based on your own preferences, we love strong garlic tastes in our house, but it's important for me that you can taste the pine nuts, so I might top up both of those ingredients to suit us better.
With the cheese slices, you can totally prepare these yourself.. You'll want to aim for a thin, square slice of cheese, similar to 'Cheesy Singles/Kraft Singles' from the store.