As luck would have it, I'd already been looking for more ways to utilize my leftover Ramp Pesto, and incorporating it into one of the more sinful yet comforting sandwiches known to man seemed like a smashing idea.
|Grilled Gruyere and Asiago Sandwiches with Ramp Pesto, Photo: NK|
Turns out, our bright green Ramp Pesto with its bold, garlicky flavor and hints of Walnut and Parmigiana was the perfect foil to a gooey melange of mild Gruyere and tangy Asiago Cheeses. Diet this sandwich is not, but it is indeed a worthy way to interpret Grilled Cheese - or as I like to call it, the best thing since Sliced Bread.
Grilled Gruyere and Asiago Sandwiches with Ramp Pesto
Makes 2 Sandwiches
4 Slices Texas Toast of thick Brioche
1/4 Cup Ramp Pesto (Click HERE for Recipe)
1/4 Pound room temp Gruyere, grated
1/4 Pound room temp Asiago, thinly sliced
2 Tablespoons Salted Butter
Heat a large skillet over medium-low flame.
Place 4 slices of Bread on skillet and dot each with a 1/2 Tablespoon Butter. Wait until the Butter begins to melt and spread it with a knife around the Bread. Check bottoms of the Bread. Flip once it has become light golden brown.
Allow the other side of Bread to toast for a few minutes. Add an even mix of Gruyere and Asiago to two of the four Bread slices.
Pull the remaining two Bread slices off the skillet and set aside. Continue to cook until Cheeses begin to melt. To help the Cheese melt faster, it's a good idea to lay the top of a pot over them to trap in the heat. I like to use a glass pot cover so I can see the progress.
Meanwhile, spread the plain Bread Slices with an ample amount of Ramp Pesto.
|Ramp Pesto Spread, Photo: NK|
Once the cheese has melted about 3/4 of the way through, place the Pesto slathered Bread slices on top of each of the two Cheese slices.
Flip the Sandwiches again and press down on them lightly to fuse Sandwiches together.
Continue to cook until Cheese is melted to your liking. Slice Sandwiches down the middle, serve, and enjoy!