Goat Cheese & Pesto Grilled Cheese
I first had goat cheese on a grilled cheese when I went out to a local restaurant and WOW was it good. Grilled cheese is gooey and crunchy and delicious by itself. Goat cheese is tangy and creamy and salty. Combined, this is like a grilled cheese that got promoted to grilled cheese boss. The boss of grilled cheeses.
Oh wait…how could I forget about the pesto???? In addition to the gooey, crunchy, delicious, tangy, salty, creamy grilled cheese I already had, I added pesto. Yep. You heard me. This grilled cheese is out of this world!! Specifically, I added my carrot top & basil pesto but you can also make this with regular pesto or good quality pesto from the store.
I’m going to be honest. This is barely a recipe. It’s more of a suggestion of how I did it. Once you have the ingredients you can totally play with the proportions to your taste. Since it was so delicious I just felt the need to share! If you come up with your own awesome combination of grilled cheese, let me know!
- 2 slices of multi-grain or whole wheat bread (I like mine with a good, crunchy crust)
- 1-2 tablespoons butter
- 1-2 tablespoons pesto
- 2 tablespoons crumbled goat cheese
- 2-3 slices of Gouda cheese
- tomato slices
- spinach leaves
- Heat large skillet over medium-high heat.
- While the pan is heating, spread butter on one side of each piece of bread.
- On the non-buttered side of one piece of bread, spread the pesto.
- Add cheeses, tomato, and spinach on top of the pesto. I like to sandwich the tomato and spinach between cheese so that the cheese melts all around it and keeps it in.
- Top with the other piece of bread, buttered side up.
- Place the sandwich in the pan and cook until the bread becomes toasted and the cheese starts to melt. Flip and repeat.
- Add your own combination of veggies, cheeses, and sauces to make it your own. This is just how I made mine!
