Grilled cheese is always a good idea. It crosses borders, transcends socioeconomic status barriers and appeals at every age.
Whiny picky kid? Kraft singles and white bread. Whiny picky adults? Queso fresco pesto stuffed with pumpkin seeds. (We’ll get to that.) Broke? Grilled cheese is cheap, yo. Sick? Grilled cheese and tomato soup for the win. Craving Mexican? Quesadilla. French, monsieur? Replace bread with a croissant. (Do this even if you are not French.) Down in the dirty South? Grilled pimiento cheese, y’all.
There is no end to what you can do with two pieces of bread and some cheese. I did this… (twice in one week).
Queso Fresco Pesto Grilled Cheese Stuffed with Pumpkin Seeds
When I was at the Healthy Living Summit one of the snack breaks included a KILLER queso fresco pesto dip with (you guessed it) pumpkin seeds. I couldn’t stop thinking about it and decided to recreate it as a sandwich. It’s a winner. If you can’t find queso fresco in your grocery store, GoogleMap “supermercado” and you’ll be well on your way. If your town is at a serious lack for specialty international food stores, you can use any cheese you like. I think brie, manchego and gouda would probably be stellar. It feels ridiculous to write a “recipe” for grilled cheese but people asked for it so here we go…
- two slices of bread (that you love)
- 1 hunk of quesco fresco (or other cheese you love)
- 1 tablespoon pumpkin seeds
- 2 teaspoons prepared pesto (one spread on each bread)
- 2 teaspoons butter or olive oil (one spread on each bread)
- Heat up a panini press (or skillet)
- Assemble your sandwich with pesto on the inside of each piece of bread, cheese and pumpkin seeds
- Butter the outside of each piece of bread and place in panini press (or skillet)
- Cook until browned and crispy and cheese is melted