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.
In food processor mix olive oil, arugula, parmesan cheese, walnuts and lemon juice
Pre- heat the Panini press
Carefully split the Naan Bread with a serrated knife
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
I cooked on low/medium
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!
Arugula Walnut Pesto
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
Reserve extra pesto sauce in small jar, ziplock, or ice cube trays (store in freezer)