Gourmet Grilled Cheese With Jalapeño and Cilantro Pesto
For the Grilled Cheese
- 8 slices rustic bread
- 1 cup cooked chorizo sausage, thinly sliced
- 8 slices Havarti cheese
- 8 slices sharp cheddar cheese
- 1/4 cup butter, softened
For the Jalapeño & Cilatro Pesto
- 2 jalapeño peppers
- 2 cups cilantro, leaves and stems coarsely chopped
- 1 cup pine nuts
- 2/3 cup olive oil
- 2 teaspoons lime juice
- 1 teaspoon kosher salt
Place a griddle stone on top of grill grates and preheat your grill to 400°F.
Grill jalapeño peppers for 2 minutes per side. Then remove from grill and let cool at room temperature for 10 minutes.
Cut in half lengthwise and scrape away some of the seeds and flesh, depending on your desired level of heat.
Place peppers, cilantro, pine nuts, salt, lime juice and olive oil into a blender and blend until smooth. Set aside.
Hot TipLeftover jalapeño and cilantro pesto can be frozen and stored up to 3 months.
Brush bread slices with butter on one side and flip over.
Place 2 slices of cheddar cheese, 8 to 12 slices of chorizo, 2 spoonsful jalapeño pesto, 2 slices of Havarti cheese and another slice of bread, buttered on one side.
Place grilled cheese sandwiches on the griddle stone and cook until bread is toasted and cheese is melted, about 2 to 3 minutes per side, pressing firmly with a spatula.
Remove from the grill and serve.
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