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Creamy Chipotle Pesto Grilled Cheese
Submitted by Jennifer | Mother Thyme on April 23, 2012 in Main Courses, Sandwiches
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 3 whole Chipotle Peppers In Adobo Sauce (Like La Costena), Or Less To Taste
- 3 Tablespoons Grated Parmesan Cheese
- 2 Tablespoons Walnuts Or Pine Nuts
- 1 clove Garlic
- 3 Tablespoons Extra Virgin Olive Oil
- ¼ cups Regular Or Light Mayonnaise
- 2 Tablespoons Butter Or Olive Oil For Brushing On Outer Side Of Bread
- 8 slices Fresh Italian Or French Bread
- 8 slices Pepper Jack Cheese For A Kick Or For A Milder Version Try Provolone, White Cheddar Or Mozzarella
Preparation Instructions
Slice chipotle peppers and remove seeds. Place in food processor with Parmesan cheese, walnuts and garlic. While blending, stream in extra virgin olive oil until combined, then blend in mayonnaise until creamy. Set aside.
Heat a large nonstick skillet over medium heat.
Spread butter or brush olive oil on outer side of bread slices. On the inner slices, spread creamy chipotle pesto and top with 2 cheese slices and slice of bread.
Cook a few minutes per side until bread is toasted and cheese is melted.
Serve with a fresh salad.
