1 cup tightly packed fresh basil leaves
2 tablespoons pine nuts
1 garlic clove, minced
1/8 teaspoon salt
1/4 cup olive oil
.75 ounce Parmesan cheese, grated (1/4 cup)
1/2 cup balsamic vinegar
2 tablespoons honey
GRILLED CHEESE SANDWICHES
8 slices sourdough bread
12 ounces sliced Fresh Mozzarella cheese
6 bacon strips, cooked and crumbled
2/3 cup Gorgonzola Cheese Crumbles (4 ounces)
4 tablespoons mayonnaise
1 Place basil, pine nuts, garlic and salt in food processor; cover and pulse until finely chopped. While processing, slowly drizzle in olive oil; cover and process until smooth. Add parmesan; cover and pulse until blended. Set aside.
2 Bring balsamic vinegar to a boil in a small skillet over medium-high heat. Reduce heat to medium. Stir in honey; simmer, uncovered, stirring until balsamic-honey mixture is reduced by half and slightly thickened. Remove from the heat. Cool slightly.
Grilled Cheese Sandwiches
3 Spread 1 tablespoon reserved pesto on each bread slice. Layer four bread slices with mozzarella, bacon and gorgonzola.
4 Drizzle each with balsamic reduction. Top with remaining bread slices pesto side down.
5 Spread outsides of sandwiches with mayonnaise, lightly pressing together.
6 Cover and refrigerate any remaining pesto; save for a different recipe.
7 Toast one sandwich, covered, in a large nonstick skillet over medium-low heat for 2-3 minutes or until side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is golden brown and cheeses are melted.
8 Repeat with remaining sandwiches.
The sandwiches can be prepared without covering them during cooking; however, covering them will help the cheeses to melt.