Learn how to make this delicious gourmet grilled cheese sandwich from the Kenmore in-house chef Kari Karch!
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1471 per serving
- 4 slices brioche bread
- 1 tablespoons arugula pesto (recipe follows)
- 8 ounces Gruyere cheese, sliced
- 1 heirloom tomato, sliced
- 4 strips of thick-cut bacon, cooked (400* for 12-15mins)
- 1 avocado, sliced
- Sea salt
- Cracked black pepper
- Arugula Pesto ingredients:
- 4 cup arugula
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper
To make the arugula pesto, place first four ingredients in a food processor. Season with salt and pepper and puree till combined.
Take sliced brioche bread and spread one tablespoon on all four slices of brioche.
Heat a Panini press or grill pan to medium high heat. While it heats, slice cheese & tomatoes, making sure to salt tomatoes. Slice the avocado last, right before the grill is ready. Layer the cheese slices, tomato, bacon, and avocado on 2 slices of the brioche. Sprinkle with salt and pepper.
Once the grill or press is heated, butter to avoid sticking. Place remaining bread on sandwich and grill until cheese melts through, about 3-4 minutes. Serve alongside a small side salad or with tomato soup. Happy Eating!