Cojita Pesto Grilled Cheese
This may seem like a weird combo, but boy does it ever work and to be completely honest it happened by accident. I initially was looking to make this with haloumi cheese. It’s one of those cheeses that are sometimes easy to find and sometimes not. This was one of the sometimes not times. That being said I’m always one to pivot and thus the Cojita Pesto Grilled Cheese was born.
At the end of the day a grilled cheese is a grilled cheese. It’s the base of something great, but the nuttiness of the pesto and saltiness of the cheese seemed to be a match made in heaven. One note is this grilled cheese is not for the faint of heart. It is robust, very flavourful and definitely rich. But that’s the beauty of it.
Cojita Pesto Grilled Cheese
Salty, crunchy, nutty and herby. What more could you want in a sandwich? This is absolutely a dinner option if you wanna be good to yourself with minimal effort.
Equipment
- Cast Iron Frying Pan *A 12" would be ideal*
Ingredients
- 3/4 cup Pesto I just used my favourite jarred pesto to be simple but I'll have my own pesto recipe up soon enough
- 4 Slices Sourdough Bread Any thick artisanal bread works great here
- 250g Cojita Cheese Basically use as much that gives you a nice thick but even layer on two slices of bread.
- 4 tbsp Mayo
- 2 tbsp Garlic confit
Instructions
- Mix the confit oil and mayo together in a small bowl
- Get slices of bread ready, spread garlic mayo on all 4 slices. While doing this get cast iron on stove and set to medium low.
- Slice cojita cheese so you have a nice thick, but even layer of cheese on two slices of bread.
- Place two slices of bread mayo side down on pan, cover bare side with cheese, then add the remaining two slices mayo side up on each sandwich.
- Low and slow is the trick here, you want to make sure you're melting the cheese and not burning the bread. After about 5 minutes take a peak at the bread and carefully flip when the bread is deep golden and the cheese is melted on at least one side.
- Slice and enjoy 🙂