grilled cheese with fruit, pesto and dijon mustard

If I had to pick just one thing for Chef Margie to make for us, it might be this simple but delicious sandwich she cooked up. Great bread is a crucial ingredient so be picky about your bread choice. Serve this with one (or both!) of the salads above and you will have a very happy crowd.

  • 8 slices Nine Grain Bread (no less than 1/2″ thick)
  • 3 tablespoons Dijon mustard
  • 3 tablespoons Basil Puree (optional recipe below)
  • 1 large Apple or Pear thinly sliced
  • 12 ounces Cheese, grated (Preferably Point Reyes Toma, but another good melting cheese like Gruyere, Cheddar, or Gouda is okay)
  • Softened Butter
  1. Spread 4 slices of bread with 2 teaspoons of dijon mustard.
  2. Spread 4 slices of bread with pesto (if you do not use pesto, use mustard).
  3. Top 4 slices of bread with apples and cheese.
  4. Cover with second piece of bread.
  5. Butter top and bottom slices of bread with softened butter.
  6. Heat a large skillet over medium-high heat (you can also use a panini press if you have one).
  7. Add sandwich and cook until bottom piece of bread is golden-brown.
  8. Flip sandwiches and cook until cheese is melted (briefly cover the pan to get the cheese to melt).

Basil Puree

  • 3 cloves of Garlic
  • 1/2 cup Olive Oil
  • 2 cups Basil Leaves
  • 1/2 teaspoon Salt
  1. Pulverize the oil in a blender.
  2. Add basil leaves in 3 separate handfuls and puree.
  3. Add salt, puree until smooth.

Courtesy of Margie Kriebel, Local Flavor.