Grilled Broccoli Pesto and Cheese Fingers

Carla Hall was a finalist on Top Chef: Season 5 and runs Alchemy Caterers in Washington, D.C.

Carla Hall

Grilled Broccoli Pesto and Cheese Fingers

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    16 slices extra thin white bread 4 slices extra sharp Cheddar cheese
    6 tablespoons butter, divided Broccoli Pesto (see link in recipe)


    Prep: 5 min Total:
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    • 1

      Spread 2 tablespoons of pesto on 2 slices of bread. Top each with a slice of cheese. Stack the 2 slices of bread, then place another piece on top. Repeat with pesto, and remaining cheese and bread.

    • 2

      Preheat skillet over medium heat. Melt 1 tablespoon of butter in skillet, and add a sandwich. Place a weight, like a foil-wrapped brick, on the sandwich to press it down during the grilling. When the one side is golden, add another tablespoon of butter, turn the sandwich over, and brown. Repeat with remaining sandwiches.

    • 3

      Let the sandwiches cool for a bit, then trim the edges. Cut the trimmed sandwiches into 4 fingers/rectangles. The sandwiches may be made a few hours ahead and reheated before serving.

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