After the Gluten Free Expo, I went straight to Whole Foods and bought a loaf of Rudi’s Gluten Free Multigrain Bread. I really hate gluten free bread. And I mean, I really hate it. I refuse to eat sandwiches any more because of my intense dislike of it. I don’t even like the popcorn bread that my dad makes that every one raves about. Maybe it is all in my head, but I digress. I had a grilled cheese sample at the expo and I was sold.
There is this great little restaurant in town that makes an awesome grilled swiss with pesto sandwich that I remember from my glutinous days. It was simply delicious. I wanted to recreate that experience tonight. But, the basil plants that I have are not doing so well because it is too wet and I was out of roasted red peppers. So, a pesto recipe was born.
I then used it to make a grilled cheese sandwich. I have to say, this might be my favorite discovery from the Expo.
|Sweet Pepper Pesto Grilled Cheese||
- 4 small sweet peppers or 1 large
- 1 small sweet onion
- 1 clove garlic
- 1 Tablespoon dried basil or 10-12 leaves fresh basil
- 1/2 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- salt to taste
- 1/4 cup olive oil
- 4 slices Rudi’s Gluten Free Multi-grain bread
- 1/2 cup shredded mozzarella
- 2 Tablespoons soft butter
- Chop onion into quarters. Peel garlic. Remove stem ends and seeds from peppers. Combine in food processor or manual chopper along with herbs. Pulse until ingredients are finely chopped. Add olive oil and pulse until desired consistency is reached. I like mine chunky, but some people prefer theirs to have a finer dice.
- Heat a skillet over medium heat and butter one side of each slice of bread. Put 2 slices butter side down in the heated skillet and sprinkle on enough cheese to cover the slice (I used about 1/8 cup per slice). Spread pesto on top of cheese. Sprinkle with remaining cheese and top with the second slice of bread, butter side up. Place a heavy frying pan on top and cook for about 4 minutes. Remove frying pan, flip sandwiches and put the frying pan back on top. After about 4 more minutes, the bread should be golden and toasted. The cheese should be melty and gooey. Remove from skillet, cut in half on the diagonal and enjoy.