If you’re a die-hard cheese lover like us, you’ve spent more time than you’d ever admit Googling grilled cheese ideas, sophisticated grilled cheese, the best grilled cheese sandwiches, and grown-up grilled cheese. What is it about this much-loved sandwich that can reduce even the most jaded foodie to gastronomic giddiness? While we could rhapsodize about the many virtues of our favorite fromage, we believe the cult of the grilled cheese is attributable to this: grilled cheese tastes great, it’s simple to throw together, it pairs well with surprise add-ins, and it’s incredibly satisfying—the ultimate comfort food. That’s why we’re sharing this original recipe for a killer Edamame Pesto and Vine Tomato Grilled Cheese, which is destined to become a mainstay in your kitchen.
Featuring the tangy-sweet explosion of basil pesto with mild mozzarella cheese and juicy tomatoes, this grilled cheese recipe has a familiar flavor with the unexpected twist of edamame. We mix up a big batch of pesto and store it in mason jars in the fridge, ready for duty whenever it’s time to fire up the griddle or panini press. Then grill it up, and add a bowl of minestrone or an arugula salad on the side, and you’ve got a lunch that’s worth looking forward to, or a gratifying quickie dinner for nights when you don’t have enough time to cook something time-consuming.
Now let’s get to it. And if you’re loving those cotton napkins, get them right here.
Edamame Pesto & Vine Tomato Grilled Cheese
By Sarah Bessette
For the Pesto:
- 8 ounces shelled edamame
- 2/3 cup extra-virgin olive oil
- 2 or 3 garlic cloves
- 7 large basil leaves
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup grated fresh Parmesan cheese
For the Sandwich:
- 8 large slices of rustic bread
- 4 vine tomatoes, sliced
- 12 ounces fresh mozzarella, sliced
- 2 tablespoons vegetable oil (we prefer grapeseed)
1. Combine the pesto ingredients in a food processor or high-powered blender until smooth.
2. Spread a thick layer of edamame basil pesto on one slice of bread. Top with the slices from one tomato, and 3 ounces of the sliced mozzarella. Top with a second slice of bread. Repeat to assemble the remaining sandwiches.
3. Add ½ tablespoon oil per sandwich to a cast-iron skillet or a griddle or grill pan, and heat over medium. Grill each side until the cheese is melted and the bread is golden.