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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.
I’m sharing my pesto recipe today and will show with pictures how I made the grilled cheese with the Panini maker.
Please let me know how you like this recipe on facebook or instagram – I look forward to hearing your comments…thanks!
Arugula Walnut Pesto
- 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
- Grind together arugula, garlic, and olive oil in a chopper
- Add lemon juice, salt and pepper and mix
- Add parmesan cheese and mix again
Reserve extra pesto sauce in small jar, ziplock, or ice cube trays (store in freezer)