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Almond-Sage Pesto Grilled Cheese Sandwich Recipe

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4.3 from 11 reviews

This Almond-Sage Pesto Grilled Cheese Sandwich is a sophisticated twist on a classic comfort food staple. Featuring toasted almonds and fresh sage in a flavorful pesto, creamy Gruyere cheese, and rustic sourdough bread, this sandwich is grilled to golden perfection in a cast iron skillet. Perfect for an easy lunch or a cozy shared meal, it pairs beautifully with soups and offers a rich, garlicky herbaceous depth in every bite.

  • Total Time: 25 minutes
  • Yield: 3 Sandwiches

Ingredients

For the Pesto:

  • 1/4 cup (50 grams) Almonds
  • 1 cup (24 grams) Fresh Sage Leaves loosely packed
  • 3 (16 grams) Cloves of Garlic, about 3 medium cloves, quartered
  • Zest of 1/2 a Lemon
  • Juice of 1/2 a Lemon
  • 1/4 teaspoon Fine Sea Salt
  • 1/4 cup + 3 tablespoons (79 grams) Extra Virgin Olive Oil

For the Sandwich:

  • Rustic Sourdough Sandwich Bread (6 slices for 3 sandwiches)
  • 2 – 3 tablespoons Mayonnaise or room temperature unsalted butter
  • 1 cup (100 grams) Gruyere Cheese, grated, loosely packed

Instructions

  1. Toast Almonds: Preheat your oven to 350°F (180°C). Spread the almonds on a baking sheet and toast them for 7-8 minutes until they become fragrant and lightly browned. Remove and set aside to cool.
  2. Make the Pesto: In a food processor, combine the toasted almonds, fresh sage leaves, quartered garlic cloves, lemon zest, lemon juice, and fine sea salt. Pulse until small bits form. With the processor running, slowly add the extra virgin olive oil in a steady stream. Continue processing for another 30 seconds until a chunky herb paste forms. Set aside until needed or store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  3. Prepare the Skillet and Bread: Preheat a 10-inch cast iron skillet over medium-low heat. Meanwhile, spread a thin layer of mayonnaise or butter on one side of each bread slice. Place the bread slices in the skillet with the mayo/butter sides down.
  4. Assemble with Pesto and Cheese: Spread about 1 1/2 tablespoons of pesto on the top side of each bread slice in the skillet. Evenly distribute about 1/3 cup (33 grams) of grated Gruyere cheese on top of the pesto on each slice.
  5. Grill with Mayonnaise: If using mayonnaise, cover the skillet with a lid and grill the bread cheese side up on medium heat for 6-7 minutes until the bread just begins to turn golden. Remove from heat and let sit, covered, for an additional 4-5 minutes to allow the cheese to melt fully and the bread to become toasted and golden.
  6. Grill with Butter: If using butter, cover the skillet and grill on medium-low heat for about 4 minutes. Then remove from heat and let the bread sit, covered, for another 3 minutes. Check after 2 minutes to ensure the bread is not browning too much.
  7. Assemble the Sandwich: Use a spatula to carefully lift each slice from the pan. Place the two slices together with the cheese and pesto sides facing each other to create the sandwich. Cut in half and serve immediately.
  8. Keep Warm (Optional): If preparing multiple sandwiches, keep the completed ones warm by placing them in a preheated 200°F (93°C) oven while grilling the remaining sandwiches.

Notes

  • The pesto can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Gruyere cheese works beautifully, but you can experiment with other meltable cheeses such as Fontina, Havarti, or a sharp white cheddar for different flavors.
  • Using mayonnaise or butter on the bread before grilling adds richness and helps achieve a golden crust.
  • Adjust grilling times based on your stove and skillet to avoid burning.
  • This sandwich pairs perfectly with creamy soups like tomato bisque or butternut squash soup.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/almond-sage-pesto-grilled-cheese-sandwich-recipe/