Frico-Crusted Grilled Cheese With Arugula Pesto Recipe

Name: Frico-Crusted Grilled Cheese With Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Arugula Walnut Pesto; 1 clove garlic; 1/4 cup walnuts, lightly toasted; 2 cups arugula (packed); 1 tablespoon fresh thyme leaves; zest of 1 lemon, plus juice of half the lemon; 1/3-1/2 cups extra virgin olive oil; 1/4 cup grated Parmesan; Sandwich assembly; 4 1/2 inch thick slices of Pugliese or other Italian-style bread; 1 1/3 cups grated Parmesan cheese; 4 slices fontina cheese; 2 tablespoons Arugula Walnut Pesto, plus more for dipping

Servings: persons

Arugula Walnut Pesto
1 clove garlic
1/4 cup walnuts, lightly toasted
2 cups arugula (packed)
1 tablespoon fresh thyme leaves
zest of 1 lemon, plus juice of half the lemon
1/3-1/2 cups extra virgin olive oil
1/4 cup grated Parmesan
Sandwich assembly
4 1/2 inch thick slices of Pugliese or other Italian-style bread
1 1/3 cups grated Parmesan cheese
4 slices fontina cheese
2 tablespoons Arugula Walnut Pesto, plus more for dipping

1
Place the garlic through lemon zest and juice in a food processor and pulse to a grainy homogenous consistency. With the processor running, slowly drizzle in the olive oil until the pesto takes on a creamy consistency and falls away from the sides of the processor bowl. Stir in the Parmesan by hand. Add salt and pepper to taste.
2
Heat a non-stick skillet over medium heat. Place 1/3 cup of Parmesan in a thin layer, roughly the shape of your sandwich bread and let cook until melted, bubbly, and just starting to brown, about 3 minutes.
3
Place a slice of bread atop the melted Parmesan, pressing down slightly, and build the grilled cheese in the skillet: place 2 slices of fontina atop the bread and spread with 1 tablespoon of pesto. Top with a 2nd slice of bread. Cook about an additional 3 minutes before turning out of the skillet (you need to melt more Parmesan before flipping to cook the other side of the sandwich). Repeat the Parmesan melting with another 1/3 cup of cheese in the skillet. Once slightly brown, place the sandwich back in the skillet to cook the other side atop the Parmesan, another 3 minutes or so. Weighing down the sandwich with a heavy cast iron skillet will promote even cooking, browning and melting, and is recommended if you have the equipment.
4
If you have a large enough non-stick skillet, you can make 2 sandwiches at once. If not (like me), repeat the process to make a second sandwich while keeping the first warm on a baking sheet in a 200F oven. Enjoy!

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Arugula Walnut Pesto, 1 clove garlic, 1/4 cup walnuts, lightly toasted, 2 cups arugula (packed), and more.

Yes, Frico-Crusted Grilled Cheese With Arugula Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frico-Crusted Grilled Cheese With Arugula Pesto

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