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Sun-Dried Tomato Pesto & Havarti Grilled Cheese

This fresh and flavorful sandwich makes the perfect non-boring lunchbox item or quick weeknight dinner.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 sandwich + extra pesto

Ingredients

Sun-Dried Tomato Pesto:

  • 1 8 ounce jar sun-dried tomatoes in oil
  • 1 5 ounce can tomato paste
  • 1 cup fresh baby spinach
  • 1/4 cup walnuts you can also use a different nut such as almonds if desired
  • 1/4 cup pine nuts or more walnuts
  • 1/3 cup nutritional yeast
  • 1 cup fresh basil leaves tightly packed
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Sandwich:

  • 2 slices rye bread
  • 1 tablespoon olive oil divided
  • 1/2 cup button mushrooms sliced
  • 1/4 cup fresh baby spinach leaves
  • 3-4 tablespoons sun-dried tomato pesto recipe above
  • 2 slices Jalapeño Havarti Style Daiya cheese or any preferred "cheese"

Instructions

Sun-Dried Tomato Pesto:

  1. Combine all ingredients in food processor or blender and pulse until nearly smooth. Store in an air-tight container and refrigerate for up to 2 weeks or freeze for up to 4 months.

Sandwich:

  1. Heat a skillet over medium high heat and add about 1/2 tablespoon olive oil. Sauté the mushrooms for 2-3 minutes until lightly browning along the edges. Remove from pan and quickly lay the "cheese" slice on the pan to warm slightly. Now assemble the sandwich by layering the mushrooms with the spinach, havarti, and pesto on the slices of bread.
  2. Add the other 1/2 tablespoon of oil to the skillet to the pan and reduce heat to low. Grill the sandwich on both sides for about 5 minutes until the bread is toasted and the cheese is melted.
  3. Enjoy!