Grilled Cheese with Avocado Pesto
Grown up grilled cheese sandwiches paired with a piping hot bowl of soup- comfort food at its best.
- ¼ cup pepitas (pumpkin seeds)
- 1 clove garlic
- ¼ cup cilantro
- 1 ripe Hass avocado
- 1 tablespoon lime juice
- ¼ teaspoon kosher salt
- 1 tablespoon plus 2 teaspoons olive oil
- 8 slices multigrain bread
- 4 slices pepper jack cheese
- 2 teaspoon unsalted butter
Place the pepitas in a mini food processor and pulse until finely ground. Add the garlic and cilantro and pulse a few more times until chopped. Add the avocado, lime juice, salt, and 1 tablespoon olive oil and blend until smooth.
Place 4 slices of bread on a cutting board and top each one with a slice of cheese. Spread the avocado pesto on the remaining 4 slices of bread and close the sandwiches.
Heat 1 teaspoon olive oil and 1 teaspoon butter in a large cast iron or other skillet. Place two of the sandwiches in the pan and cook 2-3 minutes until golden brown. Flip the sandwiches over and cook another 2-3 minutes until toasted and golden brown. Remove them from the skillet. Heat the remaining 1 teaspoon olive oil and 1 teaspoon butter in the skillet and cook the other 2 sandwiches.
Slice the sandwiches in half and serve.
Calories: 384kcal | Carbohydrates: 29g | Protein: 15g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 487mg | Potassium: 445mg | Fiber: 7g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 228mg | Iron: 2mg