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Recipes
Beans & Legumes
Spinach Pesto Grilled Cheese with Cannellini Salad

14 INGREDIENTS • 11 STEPS • 20MINS

Spinach Pesto Grilled Cheese with Cannellini Salad

Recipe
4.3
3 ratings
Mmmmmm, a perfectly prepared grilled cheese just always seems to hit the spot. But this is no ordinary sandwich! This one features artisan bread, delicious pesto, two types of cheese and creamy avocado. Served with a fresh, light side dish made of white beans, shallots and mint.
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Spinach Pesto Grilled Cheese with Cannellini Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Mmmmmm, a perfectly prepared grilled cheese just always seems to hit the spot. But this is no ordinary sandwich! This one features artisan bread, delicious pesto, two types of cheese and creamy avocado. Served with a fresh, light side dish made of white beans, shallots and mint.
20MINS
Total Time
$5.34
Cost Per Serving
Ingredients
Servings
2
us / metric
Basil Pesto
4 Tbsp
Basil Pesto
Shallot
1
Shallot
Mozzarella Cheese
1 cup
Mozzarella Cheese
Cannellini White Kidney Beans
1 can
(15.5 oz)
Cannellini White Kidney Beans
Whole Grain Bread
4
Whole Grain Bread
Rice Vinegar
1 Tbsp
Rice Vinegar
Goat Cheese
1/2 cup
Goat Cheese
Avocado
1
Avocado
Fresh Baby Spinach
3 3/4 cups
Fresh Baby Spinach
Butter
4 Tbsp
Butter
Fresh Mint
1/3 cup
Fresh Mint
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
1403
Fat
91.7 g
Protein
50.4 g
Carbs
97.3 g
Add to plan
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Spinach Pesto Grilled Cheese with Cannellini Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Place large saute pan on the stove top over low heat. Finely chop the Shallot (1) and place in a medium bowl. Remove the Fresh Mint (1/3 cup) leaves from the stems and discard stems. Roughly chop mint leaves and place in the same bowl as the shallots.
step 2 Place large saute pan on the stove top over low heat. Finely chop the Shallot (1) and place in a medium bowl. Remove the Fresh Mint (1/3 cup) leaves from the stems and discard stems. Roughly chop mint leaves and place in the same bowl as the shallots.
step 3
Drain the Cannellini White Kidney Beans (1 can) in a colander and add to the bowl with the shallots and mint. Set aside.
step 4
Cut the Avocado (1) in half, remove the skin and pit. Scoop the flesh out of the avocado and place into a small bowl. Using a fork, smash the avocado and add Salt (as needed) and Ground Black Pepper (as needed). Mix until well combined and set aside.
step 4 Cut the Avocado (1) in half, remove the skin and pit. Scoop the flesh out of the avocado and place into a small bowl. Using a fork, smash the avocado and add Salt (as needed) and Ground Black Pepper (as needed). Mix until well combined and set aside.
step 5
In the same bowl as the cannelloni beans, add the Rice Vinegar (1 Tbsp), Salt (as needed), and Ground Black Pepper (as needed). Drizzle with Olive Oil (2 Tbsp). Mix to combine and set aside.
step 5 In the same bowl as the cannelloni beans, add the Rice Vinegar (1 Tbsp), Salt (as needed), and Ground Black Pepper (as needed). Drizzle with Olive Oil (2 Tbsp). Mix to combine and set aside.
step 6
Arrange the Whole Grain Bread (4) on a cutting board. Spread one tablespoon of Basil Pesto (4 Tbsp) on each slice of bread. Add equal amounts of smashed avocado on top of the pesto.
step 7
Place the Fresh Baby Spinach (3 3/4 cups), Goat Cheese (1/2 cup), Mozzarella Cheese (1 cup) and toss over each slice of bread. Turn the heat up on the saute pan to medium, and add Butter (4 Tbsp) to the pan.
step 7 Place the Fresh Baby Spinach (3 3/4 cups), Goat Cheese (1/2 cup), Mozzarella Cheese (1 cup) and toss over each slice of bread. Turn the heat up on the saute pan to medium, and add Butter (4 Tbsp) to the pan.
step 8
Once the butter melts, add the assembled slices of bread to the pan. Cook on stove top for thirty seconds, then place the pan in the oven for approximately ten minutes until cheese is melted and bread is golden brown.
step 8 Once the butter melts, add the assembled slices of bread to the pan. Cook on stove top for thirty seconds, then place the pan in the oven for approximately ten minutes until cheese is melted and bread is golden brown.
step 9
Remove from oven and assemble sandwiches by laying one half of each sandwich onto the other. Hold for plating.
step 10
Cut the sandwiches in half and arrange on two plates. Place the cannelloni bean salad in a small bowl on the side.
step 10 Cut the sandwiches in half and arrange on two plates. Place the cannelloni bean salad in a small bowl on the side.
step 11
Serve and enjoy!
step 11 Serve and enjoy!
Tags
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Beans & Legumes
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Sandwiches & Wraps
Spring
Vegetables
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