Arugula Basil Pesto Grilled Cheese for #SundaySupper
  • 2 cups fresh arugula leaves
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • ½ shallot (about 2 tablespoons), chopped
  • ¼ - ½ cup extra virgin olive oil
  • 8 slices sourdough bread
  • 8 slices Havarti cheese
  • 3 tablespoons butter
  • Salt and pepper, to taste
  1. First, make the pesto. Add the garlic, shallot, arugula, and basil into the food processor. Pulse a few times, then slowly drizzle ¼ cup olive oil in as you continue pulsing. Add additional olive oil as needed to achieve desired pesto consistency. Season with salt and pepper to taste.
  2. Next, lay the sourdough bread slices on a clean working surface. Spread the pesto evenly between 4 of the slices. Top with Havarti cheese, and then place the other bread slices on top.
  3. Add ½ of the butter to a nonstick pan. Heat over medium high until butter is melted. Carefully add the sandwiches to the pan (work in batches if needed). Cook about 3-4 minutes on the first side, until golden brown. Flip and cook for an additional 3-4 minutes, until both sides of the sandwich are golden brown and the cheese is melted through. If the cheese is not completely melted, you can top the pan with a lid and allow it to steam for 1-2 minutes.
  4. Remove from the pan to a cutting board. Slice in half, serve, and enjoy!
Recipe by Helpful Homemade at