Spicy Asparagus Pesto Grilled Cheese

With all the gouda and fontina, this sandwich is super cheesy! The charred asparagus scallions and pesto added to the sandwich, has a little extra and texture and pop.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet over medium-high heat, melt 1/2 Tbsp of the butter. Add the asparagus for the pesto and peppers and cook until the veggies are slightly charred (5-7 minutes). Remove the veggies from the pan and set them aside. Then add the asparagus for the sandwich and repeat the same process. Wipe out the pan for later use.

Step 2

Mix all pesto ingredients in food processor, except almonds until combined. Add almonds, and run processor until almonds are roughly chopped.

Step 3

Spread each slice of bread with 1/4 Tbsp of butter on one side only. For each sandwich, top the unbuttered side of one slice of bread with 1 oz of the fontina, a heaping scoop of pesto and about 1.5 Tbsp of the sautéed asparagus, 1 oz of gouda. Top these with the remaining two slices of bread, buttered-side facing up/out.

Step 4

Cook the sandwiches in the skillet over medium-high heat until the cheese is melty and the bread is crisp and golden brown (3-4minutes per side).

Step 5

Serve with Asparagus Soup and enjoy! If you make this soup you won't waste the asparagus ends.