Today is National Grilled Cheese Day!
This is the day where grilled cheese fans from all over the country can indulge is the delicious combination of toasted bread and melted cheese, and we're not missing out.
This morning, Shane is out at the pop up park in downtown Wichita with the food truck, B.S. Sandwich Press.
We'll be cooking up 5 delicious grilled cheese sandwiches, and let's be real, we'll probably eat them too...
Here is the recipe for Gourmet Grilled Cheese (GGC):
Italian Grilling Bread
Roma tomatoes (3-4 slices)
Basil Pesto (can be store bought, or see recipe below)
Spread Pesto on one slice of bread, cover the pesto with the tomato slices, then provolone cheese. Before adding the fresh mozzarella, squeeze the mozzarella to get a little of the moisture out. Place the other piece of bread on top and brush with olive oil. After placing the sandwich in a skillet, press it with a cast iron press or another skillet. The sandwich usually cooks 2 to 3 minutes on each side.
Basil Pesto Ingredients:
3 cups fresh basil leaves, slightly packed
1/3 cup grated parmesan cheese (freshly grated is best)
2 teaspoons (2 cloves) minced garlic
1 teaspoon lemon zest
1/4 cup toasted pine nuts (see notes)
2 teaspoons lemon juice
1/2 cup olive oil
OPTIONAL: pinch of red pepper flakes
Add the basil leaves, Parmesan cheese, minced garlic, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor. Blend continuously until the ingredients start to breakdown. If you prefer a more coarse pesto, use the pulse setting. Stream in the olive oil and allow the ingredients to emulsify with the oil. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or Parmesan to preference.