Pea Pesto Panini
1 cup Loosely packed fresh basil leaves
¼ cup Loosely packed fresh mint leaves
2 Large garlic cloves
½ cup Green peas (defrosted if frozen)
4 tsp Extra-virgin olive oil
2 tsp Fresh lemon juice
1 tsp Kosher salt
4 tbsp Tillamook Extra Creamy Unsalted Butter, softened
8 Slices sandwich bread
12 Slices Tillamook Sharp Cheddar Cheese
Pulse basil, mint, and garlic in a food processor (mini works best) until finely minced. Add the peas, olive oil, lemon juice, and salt and pulse to a chunky purée. Taste and adjust the seasoning.
Spread 1⁄2tablespoon of butter on one side of each slice of bread. Turn them over and spread 2 tablespoons of the pesto on 4 of the slices, and lay 3 slices of the cheese on the other 4 slices. Place the pesto slices over the cheese slices.
Heat a panini grill according to the manufacturer's directions. Grill sandwiches (in batches if needed) until nicely browned on the outside and the cheese is melted and gooey. Serve immediately.