Pesto Grilled Cheese


Grilled Cheese

  • whole wheat sourdough
  • pesto
  • avocado
  • Muenster cheese
  • baby spinach and arugula
  • olive oil

Tomato Soup

  • 8-10 large heirloom tomatoes
  • 1/2 white onion
  • 5 garlic cloves
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 1 large sprig of basil
  • 2 cups chicken or veggie broth
  • high quality extra virgin olive oil
  • salt and pepper


Grilled Cheese

  1. Preheat skillet over medium heat. Generously add olive oil (butter works too) to one side of a slice of bread. Place bread oiled-side-down onto skillet bottom and add pesto, 1 slice of cheese, avocado, and baby spinach and arugula. Add oil to a second slice of bread on one side and place oiled-side-up on top of sandwich. Grill until lightly browned and flip over and continue grilling until cheese is melted.

  2. Cook over medium heat until bread is crispy and cheese is melted.0

Tomato Soup

  1. Cut tomatoes into quarters and place on a baking sheet with olive oil, salt and pepper. Roast for 40 minutes (rotating half way through) at 450 degrees.

  2. In a large saucepan, saute diced white onion on medium-high heat until they become translucent (8 minutes or so). Add in garlic and roasted tomatoes and stir with a wooden spoon. Add in your broth, stir, and bring to a boil. Place herbs on top and reduce to a simmer. Cover and let simmer for 20-30 minutes.

  3. Remove herbs from the top and discard. Place in a blender or use a hand held blender. Add salt and pepper to taste.

  4. Serve with more fresh basil, Greek yogurt, and freshly ground black pepper.