GF Sun-Dried Tomato & Basil Goat Cheese Grilled Cheese
Cozy up with a bowl of piping hot tomato soup to dunk a crispy, creamy, and perfectly tangy Sun-Dried Tomato & Basil Goat Grilled Cheese using Laura Chenel Goat Cheese and Bread SRSLY Classic Gluten-Free Sourdough! Start by whipping up a quick almond-based pesto, but feel free to switch up the nuts in this recipe for whatever you have on hand. Sourdough is the perfect vehicle to eat your weight in goat cheese. Lactose intolerant? No problem! Goat cheese is naturally lower in lactose than comparable cow cheeses, making this a low-lactose, gluten-free, flavor-packed, crowd-pleasing meal!
Recipe created by Micah Silva // @noshwithmicah
1 cup fresh basil leaves, packed
¼ cup almonds, whole
2 tbsp parmesan cheese
2 cloves garlic
1 tbsp lemon juice
3 tbsp olive oil
Sea salt and pepper, to taste
To assemble (per sandwich)
2 slices Bread SRSLY Classic Gluten-Free Sourdough, sliced diagonally
1 oz Laura Chenel Sun-Dried Tomato & Basil Goat Cheese
Tomato, thinly sliced
1 tbsp pesto
½ tbsp extra virgin olive oil
- Make the pesto: Combine basil, almonds, cheese, garlic, lemon juice, salt and pepper in a food processor or blender. Pulse until it begins to form a paste. With the motor running, slowly stream in the olive oil, adding water, if necessary, to combine. Season to taste.
- Heat oil in a nonstick fry pan over medium-low heat. Spread cheese on one slice of Bread SRSLY sourdough. Top with arugula and tomato. Spread 1 tbsp pesto on the remaining bread, and sandwich them together.
- Transfer sandwich to the pan, cook over low heat until the bread begins to crisp, and the cheese begins to melt, about 5-7 minutes on each side.