Good Morning America Recipes

Carla Hall's Grilled Cheese With Arugula-Artichoke Pesto and Havarti

Try This Sandwich 'The Chew' Co-Host Makes at Home

Share
Copy
Star of "The Chew" combines her soup with her fancy grilled cheese.
|
Servings:1
Difficulty: Easy
Cook Time: min

Folks often want to know what I eat when I'm not eating for work. Well, this is it. I have grilled cheese at home a lot. It's what I throw together after a long day and really savor when I can finally put my feet up. The crisp bread and melty, gooey inside is one big long mmm-mmm sigh for me.

But I don't just throw any ol' sliced bread and cheese together. My basic formula is: artisanal bakery-bought or homemade bread + flavorful pesto + good cheese! I keep all of them on hand in my fridge or freezer so my end-of-day treat tastes and feels really special with little effort.

I'm not gonna give you a super specific recipe for the sandwich. That will totally depend on your mood. Sometimes, you want it cheesier, sometimes pesto-ier. But I'm giving you the building blocks and the fundamentals techniques. That's all you need to craft a yummy sandwich. Makes as many as you want!

Ingredients

  • For the Arugula- Artichoke Pesto:
  • 2 cups packed baby arugula
  • 1 cup chopped drained marinated artichokes
  • 2 garlic cloves, coarsely chopped
  • ?? cup pine nuts, toasted*
  • ?? cup freshly grated Parmigiano-Reggiano cheese
  • Freshly grated zest and jice of ?? lemon
  • Kosher salt
  • ?? cup extra virgin olive oil
  • For the Sandwiches:
  • Basil Bacon Bread or other really good loaf of bread, cut into 1/3- inch-thick slices
  • Sharp or extra sharp aged cheddar or Havarti cheese, thinly sliced; or fresh mozzarella, patted dry and cut into 1/4 ???inch thick slices
  • Unsalted butter, at room temperature
  • Cooking Directions

    In a food processor, combine the vegetable(s), garlic, pine nuts*, herbs, cheese, lemon, spice (if any), and a pinch of salt. Pulse until it forms a chunky paste, stopping to scrape the sides and bottom of the work bowl occasionally. With the machine running, add the oil in a steady stream. Keep processing to your taste, pulsing less for a coarse pesto, more for a smooth one. Season to taste with salt. You can keep the pesto in an airtight container in the fridge for 1 week or in the freezer for up to 3 months.

    To make the sandwich, spread pesto on one side of each of two slices of bread. Arrange a layer of cheese over the pesto on one slice of bread. Sandwich with the other slice of bread, pesto side down. Spread a generous layer of butter on both outsides of the sandwich.

    Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown and the cheese is really melty and the sandwich is hot all the way through. Go slow! Too often in a grilled cheese, the bread is brown and the cheese is cold. Um, no. Don't want that. Turn the heat down if you see that happening.

    Eat the sandwich as soon as it comes out of the pan, standing up if you have to. You've got to enjoy it hot. Otherwise, it's not so enjoyable. (But don't burn your tongue on the hot cheese. That's not so enjoyable, either.)

    If you're making this for other people, too, your kids or friends or whatnot, hand 'em their sandwiches and tell them to show down. This is casual fun food, meant for eating in a nice warm kitchen that smells all good and grilled-cheesy.

    TIP:

    *To toast spices or nuts, heat them in a small dry skillet over medium heat until they're just fragrant and golden. (You can use the oven if you have it on anyway or are doing a huge batch on a baking sheet. Watch the spices or nuts very carefully to make sure they don't burn. ?? cup packed fresh flat-leaf parsley leaves

    Original recipe courtesy "Cooking with Love: Comfort Food that Hugs You," by Carla Hall.

    This recipe was styled by chef Karen Pickus for Good Morning America.


    Other Recipes That You Might Like
    Carla Hall's Tomato Sweet Potato Bisque
    Warm Up With This Sweet, Satisfying Soup From 'The Chew' Co-Star
    Carla Hall's Yellow Tomato Soup with Grilled Cheese Croutons
    Try This Creamy Soup With Crunchy Croutons
    The Milk Truck's Good Morning All Day Sandwich Recipe
    Smoked Ham and Cheesy Gruyere Make a Delicious Pair on Rye Bread
    Carla Hall's Cheese Crisps
    A Crisp and Savory Treat
    Carla Hall's Yellow Tomato Soup with Grilled Cheese Croutons
    Try This Creamy Soup With Crunchy Croutons
    Matt Goulding's Mini Pesto Goat Cheese Pizzas
    Recipe Courtesy "Cook This, Not That"
    Carla Hall's Mac and Cheese Tortelloni
    Try This New Take on the Original
    House of Yumm's Ramen Grilled Cheese
    Asian American Mash-Up
    Barbecue Grilled Chicken
    A tasty holiday treat!
     
    Latest Recipes on 'GMA'
    Foodspotting
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    PHOTO: Karen Pickus apple crisp is shown here.
    Karen's Apple Crisp Crunch Check out "GMA's" chef/food stylist's sweet apple dessert.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    More Ways To Get GMA
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS