Video Instruction & Recipe

To learn how to make Grilled Cheese with Basil Pesto, follow along with Ms. Anna with the video below!

Grilled Cheese with Basil Pesto

Equipment

  • Measuring cups
  • Measuring spoons
  • Cutting Board
  • Pairing Knife
  • Bread Knife
  • Rubber spatula
  • Nonstick spatula
  • Food Processor or Blender
  • Spoon or Knife for Spreading Pesto
  • Large Saute Pan
  • Stove Top
  • Box Grater (optional)
  • Metal Dome Bowl (optional)

Ingredients

FOR THE PESTO

  • 1/4 cup sun dried tomatoes try to get the dry-packed one found in the produce aisle; if you can’t locate them, get the oil-packed ones in the pasta aisle, but be sure to drain them well
  • 1/4 small package fresh basil leaves
  • 1/2 clove garlic
  • 1/2 tbsp balsamic vinegar
  • 1 tbs grated Parmesan cheese
  • 1 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper

FOR THE SANDWICHES

  • 4 slices fresh mozzarella cheese cut from a Belgioiso brand ball
  • 1/4 small package of fresh basil leaves
  • 4 slices whole grain bakery bread
  • 4 tbsp unsalted butter (1/2 stick), softened

Instructions

FOR THE PESTO

  • Place all ingredients for the pesto (sun-dried tomatoes through pepper) into a food processor and puree until smooth

FOR THE SANDWICHES

  • Assemble the sandwiches using two slices of cheese, two slices of bread, a piece of basil and pesto
  • Head a large saute pan over medium-high heat
  • Spread 2 TBS. softened butter to each slice of bread (only on one side per piece of bread).
  • Using a flat or rubber spatula, place the sandwiches on the saute pan, pushing down slightly, and cook for 2 to 3 minutes, then flip to the other side. Add in the metal dome bowl for the chef’s tip! Continue cooking until the cheese is melted and the bread is crusty and golden brown.
  • Remove sandwiches. Repeat until all the sandwiches are cooked.
  • Cut in half and eat the sandwiches while they’re warm!
  • Enjoy!

Notes

Take It Up A Notch –  This recipe is simple enough that Pre-K and younger Tiny Chefs should be able to do the majority of it up until it comes time to cook the sandwiches. They should be able to slice the mozzarella ball with plastic knives. Just “prep” it by slicing the ball in half so it can sit on a flat side while you guide little hands in slicing it up. Slices do not have to be perfect, as the cheese will melt anyway.Kick It Up A Notch – If you have an older Tiny Chef are need a bit more of a challenge, there are a few things you can do to make it a little more difficult. Buy a block of Parmesan and grate it by hand. Buy a loaf of bakery bread and slice it into thick slices. If you want to add even more, chop the sun-dried tomatoes, mince the garlic and chiffonade the basil. Chances are the ingredients will still have to go into the blender or food processor to reach the proper consistency, but it is good knife skills practice for older students.

Nutrition

Calories: 259kcal | Carbohydrates: 5g | Protein: 8g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 361mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 168mg | Iron: 1mg