Epic Veggie Grilled Cheese with Pesto

Veggie season is back, thanks to another season of Grey Arrow’s CSA boxes. This grilled cheese is designed to celebrate those veggies in an epic, cheesy, gooey style.

Use your favourite pesto sauce as the base layer, add some artichoke hearts, cheese and a healthy selection of leafy greens. I like to wilt down a mix of Swiss chard, kale or spinach.

Veggie Grilled Cheese with Pesto

For approximately 4 sandwiches:

• ¼ cup of your favourite pesto, we recommend trying some garlic scape pesto

• 4-6 cups of sautéed greens like spinach, kale, or Swiss chard (rinsed and stems removed)

• 170 ml jar of canned marinated artichokes hearts, cut in quarters (use ~2 hearts per sandwich)

• 1 cup mozzarella and raclette cheese, grated (use ½ cup mixed cheese per sandwich)

• Butter, and bread of course

Preheat oven to 350°F.

In a larger skillet, sauté greens until tender and wilted.

Spread pesto evening on one side of the bread. Layer on artichoke hearts, greens and grated cheese and top with remaining bread slices.

Heat an oven-proof skillet to medium heat and lightly coat the tops of the sandwiches with butter. Cook sandwiches until golden brown on each side, about 2 to 3 minutes. Finish in the oven for another 2-5 minutes until cheese is gooey and melted.