Zucchini Pesto Grilled Cheese | culture: the word on cheese
To balance the melty richness of three cheeses in this sandwich, Carly Groben of Prairie Canary Restaurant uses thinly sliced zucchini and homemade pesto
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Griddle
- Skillet
- Spatula
- Mixing bowl
- Plate
Ingredients
- 1 small zucchini
- Salt (to taste)
- Pepper (to taste)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (softened and creamed)
- Homemade sandwich bread (substitute hearty white bread from the grocery store if you don’t make your own bread)
- 2 slices Wisconsin Mild Brick Cheese by Widmer's Cheese Cellars
- 2 slices Prairie Breeze by Milton Creamery
- 2 slices Swiss Cheese from Swiss Valley Farms
- 2 tablespoons homemade basil pesto
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