IMG_3667 Another national food holiday is on the horizon…

April 12 th – National Grilled Cheese Day

My tribute to the grilled cheese is actually a Panini on Naan Tandoori Bread.

I guess it’s actually a “Naan Grilled Cheese” 🙂

 I layered Fontinella cheese and a few slices of prosciutto on the Naan bread and then I slathered it with a walnut and arugula pesto. Make this vegetarian without the prosciutto and just add extra cheese and a few apple slices.

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I’m sharing my pesto recipe today and will show with pictures how I made the grilled cheese with the Panini maker.

In food processor mix olive oil, arugula, parmesan cheese, walnuts and lemon juice

In food processor mix olive oil, arugula, parmesan cheese, walnuts and lemon juice

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Pre- heated the Panini press

Pre- heat the Panini press

 

Carefully split the Naan Bread with a serrated knife

Carefully split the Naan Bread with a serrated knife

  

Layered pesto on one side 2 slices proscicutto and  fonitnella cheese on the other side

Layered pesto on one side 2 slices proscicutto and 2 oz of fontinella cheese on the other side

Closed together and placed on the hot paninii press - I sprayed the press with a little olive oil

Closed together and placed on the hot paninii press – I sprayed the press with a little olive oil

I cooked on low/medium

I cooked on low/medium

I cut the sandwich into 4 squares and served with a little apple and arugula salad

I cut the sandwich into 4 squares and served with a little apple and arugula salad

 Please let me know how you like this recipe on facebook or instagram – I look forward to hearing your comments…thanks!

 

Print Recipe
Arugula Walnut Pesto Yum
Raw uncooked green sauce with arugula, walnut, garlic, olive oil, and lemon juice
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Recipes Sandwiches, Sauces
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Ingredients
  • 1/2 cup arugula
  • 1/4 cup walnut
  • 1/2 cup olive oil
  • 2-3 tablespoons lemon juice
  • 1/2 cup parmesan
  • 1-2 garlic cloves
  • Salt and pepper to taste *
Recipes Sandwiches, Sauces
Servings
Ingredients
  • 1/2 cup arugula
  • 1/4 cup walnut
  • 1/2 cup olive oil
  • 2-3 tablespoons lemon juice
  • 1/2 cup parmesan
  • 1-2 garlic cloves
  • Salt and pepper to taste *
Votes: 0
Rating: 0
You:
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Instructions
  1. Grind together arugula, garlic, and olive oil in a chopper
  2. Add lemon juice, salt and pepper and mix
  3. Add parmesan cheese and mix again
Recipe Notes

Adjust to taste
Reserve extra pesto sauce in small jar, ziplock, or ice cube trays (store in freezer)