Pesto Mozzarella Grilled Cheese Sandwich

Name: Pesto Mozzarella Grilled Cheese Sandwich
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: <b>For the grilled cheese</b>4 slices of Challah, or Brioche bread- ¾ -1-inch-thick cut; 2 tbsp https://www.tillamook.com/products/butter/extra-creamy-salted-butter; 2 tbsp Kewpie mayonnaise; ¼ cup pesto; 6 slices https://www.tillamook.com/products/cheese/whole-milk-mozzarella-sliced; 2 tbsp olive oil; 1/2 cup sun dried tomato aioli; <b>For the aioli</b>1 shallot- small dice; 1 lemon- juiced; ¼ cup sun-dried tomatoes- diced; 1 cup Kewpie mayo; 1 chive- sliced thin; Salt and pepper- to taste

By: Executive Chef Josh Archibald

This herby twist on the classic grilled cheese sandwich features Brioche or challah bread with butter and olive oil on exterior, sliced whole milk mozzarella and a pesto drizzle on the inside. Serve with a sun-dried tomato aioli, or tomato jam.

15MINserves 2

Ingredients

For the grilled cheese

4 slices of Challah, or Brioche bread- ¾ -1-inch-thick cut
2 tbsp Tillamook Extra Creamy Salted Butter
2 tbsp Kewpie mayonnaise
¼ cup pesto
6 slices Tillamook Whole Milk Mozzarella Cheese Slices
2 tbsp olive oil
¹⁄₂cup sun dried tomato aioli

For the aioli

1 shallot- small dice
1 lemon- juiced
¼ cup sun-dried tomatoes- diced
1 cup Kewpie mayo
1 chive- sliced thin
Salt and pepper- to taste

Combine all aioli ingredients in a small bowl and stir to incorporate. Label and refrigerate for at least 30 minutes to soften the tomatoes, before using.

Make the grilled cheese sandwich

Combine 2 tbsp of butter and 2 tbsp of mayonnaise in a bowl.
Spread the combination on one side of each of the slices of bread.
In a warm pan, on low heat, add half of the olive oil, then the prepared bread, butter/mayo side UP. (See chef note below).
Allow the bread to toast until it begins to become golden, Remove from pan.
Repeat with the other two slices and remaining olive oil. Wipe the pan and allow it to return to temperature if needed.
Return two slices of the toasted bread to the pan, this time with the butter/mayo side down.
Add 3 slices of mozzarella too each, and about 2 tbsp of pesto.
Add the top bread and cook, slowly, turning and flipping as needed until the bread is evenly darkened and the cheese is fully melted.
Remove from heat, cut diagonally, and serve immediately with plenty of the aioli for dipping.
- Chef Note: Challah and Brioche are similar in recipe in that they both contain fats. Challah is usually oil (to remain Kosher), while brioche is usually butter and egg. Because of this fat the bread will toast nicely and develops a depth of flavor that most other breads cannot achieve. By toasting what will eventually become the inside of the sandwich, we create depth, and an unexpected textural crunch. It is worth the added effort. Also, due to the fats in both bread options, this sandwich will brown faster, and at a lower temperature. Cook slowly, turn often, and stay close to them during the cooking process.