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Grilled Cheese with Broccoli Pesto https://www.metro.ca/userfiles/image/recipes/sandwich-au-fromage-fondu-avec-pesto-au-brocoli-10497.jpg PT15M PT06M PT21M
Broccoli-Walnut Pesto:Combine broccoli, parsley, walnuts, cheese and garlic in food processor; pulse until mixture is very finely chopped.Add oil, lemon juice, lemon zest, salt and pepper; pulse until well combined.Spread pesto evenly over one side of 6 slices of bread; top with cheese and remaining bread.Brush the outside of each sandwich with olive oil.In large, nonstick skillet set over medium heat, toast sandwiches, in batches, for 3 minutes per side or until bread is golden and cheese is melted.Reduce heat to medium-low if bread begins to toast too quickly before cheese is melting.Cut sandwiches in half; serve immediately.Tip:Hold the first batch of toasted sandwiches in a warm oven on a wire rack positioned over a baking sheet until ready to serve.
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12 slices Bon Matin Seedlovers bread 1 1/2 cup (375 mL) shredded aged white cheddar cheese 1 Tbsp. (15 ml) olive oil broccoli -walnut pesto: 2 cups (500 mL) cooked, cooled broccoli florets 1 cup (250 mL) fresh parsley leaves 1/3 cup (80 mL) walnut halves, toasted 1/2 cup (125 mL) grated parmesan cheese 2 clove garlic 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) lemon juice 1 tsp. (5 mL) finely grated lemon zest 1/2 tsp. (2 mL) salt 1/2 tsp. (2 mL) freshly ground pepper
Grilled Cheese with Broccoli Pesto

Grilled Cheese with Broccoli Pesto

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6
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME

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Ingredients

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  • 12
    slices Bon Matin Seedlovers bread
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  • 1 1/2 cup
    (375 mL)
    shredded aged white cheddar cheese
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  • 1 Tbsp.
    (15 ml)
    olive oil
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  • broccoli -walnut pesto:
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  • 2 cups
    (500 mL)
    cooked, cooled broccoli florets
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  • 1 cup
    (250 mL)
    fresh parsley leaves
  • 1/3 cup
    (80 mL)
    walnut halves, toasted
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  • 1/2 cup
    (125 mL)
    grated parmesan cheese
  • 2
    clove garlic
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  • 2 Tbsp.
    (30 mL)
    olive oil
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    750 ml SELECTED VARIETIES


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    250 - 500 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    finely grated lemon zest
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    2 lb, PRODUCT OF ARGENTINA OR SOUTH AFRICA or PINT, PRODUCT OF PERU No. 1 GRADE


  • 1/2 tsp.
    (2 mL)
    salt
  • 1/2 tsp.
    (2 mL)
    freshly ground pepper
Imprimer ma sélection

Preparation

Broccoli-Walnut Pesto:

Combine broccoli, parsley, walnuts, cheese and garlic in food processor; pulse until mixture is very finely chopped.

Add oil, lemon juice, lemon zest, salt and pepper; pulse until well combined.

Spread pesto evenly over one side of 6 slices of bread; top with cheese and remaining bread.

Brush the outside of each sandwich with olive oil.

In large, nonstick skillet set over medium heat, toast sandwiches, in batches, for 3 minutes per side or until bread is golden and cheese is melted.

Reduce heat to medium-low if bread begins to toast too quickly before cheese is melting.

Cut sandwiches in half; serve immediately.

Tip:

Hold the first batch of toasted sandwiches in a warm oven on a wire rack positioned over a baking sheet until ready to serve.

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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