So much yumminess in this Easy Spinach Pesto Grilled Cheese with it's smoldering Muenster cheese, garlic green-pesto-goodness and golden toasted gluten-free bread!
Total Time
20min
4.7
6 Ratings
Author: Lemons and Basil
Servings:
4
Ingredients
•
2
cups
Fresh Spinach
•
3/4
Avocado
, ripe
•
4
Tbsp
Pecans
•
4
Tbsp
Grated Parmesan Cheese
•
1
clove
Garlic
•
1
Lemon
, juiced
•
1/2
tsp
Sea Salt
•
1/4
tsp
Ground Black Pepper
•
1
Tbsp
Water
•
8
slices
Bread
or Canyon Bakehouse Hawaiian Sweet Bread
•
4
slices
Muenster Cheese
•
to taste
Fresh Baby Spinach
•
to taste
Goat Cheese
, crumbled
(optional)
•
to taste
Caramelized Onions
(optional)
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
To make the spinach pesto, add Fresh Spinach (2 cups), Avocado (3/4), Pecans (4 Tbsp), Grated Parmesan Cheese (4 Tbsp), Garlic (1 clove), juice from Lemon (1), Sea Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and Water (1 Tbsp) to the food processor.
3.
Process on high for 10-20 seconds, remove lid and scrape down sides, then process again until smooth consistency is reached.
4.
To assemble the sandwiches, lather one side of Bread (8 slices) with spinach pesto, some Fresh Baby Spinach (to taste), Goat Cheese (to taste), Caramelized Onions (to taste), and Muenster Cheese (4 slices), then top with another piece of bread. Repeat to create the other three sandwiches.
5.
Lay sandwiches out on baking sheet and bake for 5 minutes.
6.
Remove the pan and flip each sandwich, then bake for additional 3 minutes or until bread is golden brown and cheese has melted. Serve and enjoy!
Nutrition Per Serving
CALORIES
508
FAT
23.5 g
PROTEIN
19.4 g
CARBS
56.6 g
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