PESTO-CRUSTED GROUPER
These grouper fillets are quick to make, and take minimal ingredients. Enough to serve 2 people unless you're super hungry.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Season grouper fillet with salt and pepper. Mix bread crumbs and Greek seasoning in a small bowl. Rub pesto over the grouper and top with bread crumbs.
- Melt butter in a skillet over medium heat. Place fillet in the skillet and cook for 3 to 4 minutes. Carefully turn over and cook until fillet is cooked through, 3 to 4 minutes. Turn over once more, being careful to leave the panko breading in place. Split fillet in half for 2 servings.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 5.5 g, Cholesterol 79 mg, Fat 15.4 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 8.3 g, Sodium 462.5 mg
PESTO GRILLED CHEESE SANDWICH
I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!
Provided by RASSA2
Categories World Cuisine Recipes European Italian
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
- Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
- Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
- Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g
PESTO-CRUSTED GRILLED CHEESE
Make and share this Pesto-Crusted Grilled Cheese recipe from Food.com.
Provided by Juenessa
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir together mayonnaise and pesto sauce. (**Note: the pesto is a little salty--some might like it that way. However, I would suggest using between 1 and 2 tablespoons of pesto and see how you like it!).
- Spread evenly on 1 side of each sourdough bread slice.
- Place 4 bread slices, pesto sides down, on wax paper.
- Layer 4 bread slices on wax paper each with 1 fontina cheese slice, bell peppers, and 1 Cheddar cheese slice; top with remaining bread slices, pesto sides up.
- Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown and cheese melts.
- *Provolone or mozzarella cheese slices may be substituted.
Nutrition Facts : Calories 4522, Fat 70.9, SaturatedFat 22.1, Cholesterol 67, Sodium 11055.6, Carbohydrate 806, Fiber 47.1, Sugar 5.5, Protein 150.2
PESTO GRILLED CHEESE SANDWICHES
Why settle for ordinary grilled cheese when this is so easy to fix? Pair the sandwiches with your favorite soup for a fast, satisfying meal. -Arlene Reagan, Limerick, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches. , In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts : Calories 435 calories, Fat 29g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 739mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein.
GARLIC AND DILL PESTO GRILLED CHEESE RECIPE BY TASTY
Here's what you need: fresh dill fronds, fresh parsley leaves, garlic, walnuts, kosher salt, lemon, olive oil, cabot unsalted butter, sourdough bread, Cabot Garlic and Dill Cheddar Cheese, fresh dill
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 11
Steps:
- Make the pesto: Add the dill, parsley, garlic, walnuts, salt, and lemon juice to a high-powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
- Turn the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1-2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
- Make the grilled cheese: Spread one side of each slice of bread with ½ tablespoon butter, then spread ½ teaspoon pesto on top of the butter on each slice.
- Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the pan, then spread with ¼ cup (10 g) pesto and top with the Cabot Garlic and Dill Cheddar Cheese. Cover with the other slice of bread, buttered side up.
- Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
- Sprinkle with the dill and serve.
- Enjoy!
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