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
Raw uncooked green sauce with arugula, walnut, garlic, olive oil, and lemon juice
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
Instructions
- Grind together arugula, garlic, and olive oil in a chopper
- Add lemon juice, salt and pepper and mix
- Add parmesan cheese and mix again
Notes
Adjust to taste
Reserve extra pesto sauce in small jar, ziplock, or ice cube trays (store in freezer)
Reserve extra pesto sauce in small jar, ziplock, or ice cube trays (store in freezer)
Tried this recipe?Let us know how it was!