Radish Green Pesto + Provolone Grilled Cheese
We received a small amount of radishes in our CSA share this week and since we were only able to make a small amount of Rosemary Roasted Radishes I wanted to use the greens in another recipe. Our grocery store has an awesome shelf where they put heavily discounted baked goods that were either messed up (?) (one time Dave bought 99 cent pepper jack cheese danishes) or need sold, and Dave picked up a great day-old pumpernickel loaf this week. It's been a while since we made a grilled cheese and even though it's not really grilled cheese and soup weather sometimes in the A/C it might as well be.
Dave made a radish green pesto mustard for dipping with the remaining pesto that was left after we made the grilled cheese. The addition of mustard gave the peppery radish green pesto even more zing. The ingredients went well together and paired nicely with the soup that I'll be sharing tomorrow.
A Vegetarian & Cooking original.
-2 slices pumpernickel bread
-3 slices ultra-thin slice provolone
-Parmesan thinly shaved (several tablespoons)
-1 tablespoon radish green pesto*
-2 heirloom tomato slices
*Radish green pesto based on what I had on hand: 2 cups radish greens (packed), washed and dried; 2 cloves garlic, finely chopped; juice of 1/2 a lemon; 1/4 cup freshly grated Parmesan cheese; 1/4 cup extra-virgin olive oil plus more as needed; salt and freshly ground black pepper, to taste. Blend together and adjust seasoning as needed.
Spread thin layer of pesto evenly on inside of both slices of bread. Set in a hot, lightly oiled pan over medium heat and add provolone, tomato, and parmesan between the pesto layers. Cook for four minutes, then flip and cook for three more. Serve with radish green pesto dijon for dipping.