Ingredients
Units
Scale
- For the pesto:
- 3 green garlic shoots, sliced
- 1/4 cup 75% Reduced Fat Cabot Cheddar cheese
- 1/4 cup walnuts
- 1/4 teaspoon sea salt or kosher salt
- freshly-ground black pepper
- 2–3 tablespoons extra virgin olive oil
- For the sandwich:
- 4 slices bacon, cooked until desired doneness (microwave on paper towels for quick clean-up)
- 3 ounces 75% Reduced Fat Cabot Cheddar cheese, grated
- 1 soft-ripe pear, cored and thinnly sliced
- 8 slices whole grain crusty bread
- 1 tablespoon Cabot salted butter
Instructions
- Process green garlic, parmesan cheese, walnuts, salt, pepper and 2 tablespoons olive oil in food processor until blended. If desired, add additional 1 tablespoon of olive oil in steady stream to running processor.
- Spread one side of bread with about 1 teaspoons pesto on sliced crusty bread. Top with 1 bacon slice (broken in half), about 1/2 cup shredded cheese, 3-4 slices pear. Top with another slice of bread spread with 1/2 teaspoon garlic pesto.
- Melt 1/2 tablespoon butter in large cast iron skillet or non-stick skillet. Cook 2 sandwiches slowly on med-low heat until cheese begins to melt, almost 10 min on one side, flip and cook about 6-7 min until golden on the other side. (Slow cooking guarantees a perfectly melted inside, with golden crispy outside.)