The Fancy Nancy Grilled Cheese

The Fancy Nancy Grilled Cheese

Ingredients

Parmesan Pesto

1 cup tightly packed fresh basil leaves
2 tablespoons pine nuts
1 garlic clove, minces
1/8 teaspoon salt
1/4 cup olive oil
1/4 cup Keystone Farms Cheese Sarvecchio Parmesan, grated

Balsamic Reduction

1/2 cup balsamic vineger
2 tablespoons honey

Grilled Cheese Sandwiches

8 slices sourdough bread
12 ounces sliced Keystone Farms Cheese Mozzarella
6 bacon strips, cooked and crumbled
2/3 cup Keystone Farms Cheese Gorgonzola, crumbled
4 tablespoons mayonnaise


Instructions

Parmesan Pesto
1 Place basil, pine nuts, garlic and salt in food processor; cover and pulse until finely chopped. While processing, slowly drizzle in olive oil until smooth. Add parmesan; cover and pulse until blended. Set aside.

Balsamic Reduction
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
Spread 1 tablespoon reserved pesto on each bread slice. Layer four bread slices with mozzarella, bacon and gorgonzola. Drizzle each with balsamic reduction. Top with remaining bread slices pesto side down. Spread outsides of sandwiches with mayonnaise, lightly pressing together.  Cover and refrigerate any remaining pesto; save for a different recipe.
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. Repeat step with remaining sandwiches.


Recipe Tip

The sandwiches can be prepared without covering them during cooking; however, covering them will help the cheeses to melt.


Cheesemonger Tip

Gorgonzola cheese is a small-batch, artisanal blue-veined cheese that’s both creamy and crumbly. 


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