Grilled Sourdough with Sage pesto and Gruyere
Grilled cheese sandwich is a classic. I don’t make it often but throughly enjoy it when I do. My favourite way to grill the bread is in a panini maker. I like the grill marks and it crisps the outside while keeping the inside soft and chewy. I brush both sides of the bread with olive oil before grilling, to enhance the crisping of the outside.
This time I had sage pesto in the fridge so I spread a thin layer of it on the bread before covering with the cheese and grilling. You can make the pesto, use something else or use nothing but the cheese. I do love the sage leaves embedded on top of the bread though, they indicate what’s inside and add some interest and a bit of flavour. You can of course leave those out or substitute with something else.
I am sure you don’t need a recipe but here are the directions just in case.
Ingredients for two sandwiches:
4 slices of good, crusty sourdough bread
Olive oil for brushing.
Sage pesto (recipe below)
Gruyere cheese, enough for the two sandwiches
Fresh sage leaves for garnish
Directions:
Brush the bread slices with a little olive oil on the outside.
Spread a little sage pesto on the inside of two of the slices.
Arrange the cheese on top of the pesto.
Cover with the second slice of bread.
Place in a preheated panini maker and cook until grill marks begin to show on the bread.
Place the sage leaves over the upper slice of the bread and finish grilling untilk nicely toasted and golden.
Remove and serve with quick pickled vegetables (recipe here).
Sage Pesto
Ingredients:
A large handful of sage leaves, about a cupful or more. I cut two branches with lots of leaves and go with it.
1/2 cup pistachios or walnuts, lightly toasted in a skillet or the oven (don’t skip this step)
A small chunk of parmesan
1-2 small garlic cloves
Salt and pepper
Olive oil, about a cup or as necessary
Directions:
Place all the ingredients except oil in a food processor (blender makes this too smooth, it needs texture) and process until the ingredient are combined. Open the lid and check for the consistency you like.
Begin adding the oil, drizzling it in until all the ingredients are incorporated and creamy but still have texture. Add just enough oil as needed, you can always add more later.
Remove and taste, correct the seasoning and store in glass jar in the refrigerator. This freezes well for longer storage.
Use with roasted vegetables, as spread, as dip, on pizza, with pasta etc. It’s very versatile.
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