Monday, June 7, 2010

Smoked Provolone Sandwich with Arugula Pesto

Lo and behold another variation I devised of the classic grilled cheese sandwich. I had some leftover smoked provolone cheese, and I thought it would taste best with a pesto spread. As I also had some leftover arugula, I used that in place of the traditional basil to make pesto. I loved the peppery bite the arugula lent to the pesto, and it paired perfectly with the smoked provolone. I was out of tomato, but next time I will try adding it because the fresh flavor would provide the perfect contrast to the slight bite from the pesto and the smoked cheese. I love experimenting with new combos for grilled cheese sandwiches and will certainly keep doing so.

Smoked Provolone Sandwich with Arugula Pesto:
Arugula Pesto(enough for 2 sandwiches):
1 cup fresh arugula leaves
2 tbsp. lemon juice
3 tbsp. olive oil
2 tbsp. parmesean cheese
2 tbsp. toasted pinenuts
1 large garlic clove
1/2 tsp. salt, or to taste
1/4 tsp. black pepper

4 oz. smoked provolone cheese
4 slices bread
2 tbsp. butter or ghee

Heat a griddle pan to medium. Slice the provolone cheese, and divide it evenly among 2 slices of bread. Spread the pesto on the remaining 2 bread slices. Make 2 sandwiches, and spread butter/ghee on one side of each sandwich. Place one sandwich buttered side down on the heated griddle pan, and let it cook until browned and until the cheese is partially melted. Butter the other side, flip and cook until the cheese is completelty melted. Repeat for the other sandwich. A sandwich press, if you have one, really helps the cheese to melt properly.


Priya said...

Delicious and interesting sandwich..

Rachana Kothari said...

A very interesting recipe!

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