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Frico Pesto Melt



Pesto: – 3/4 cup walnuts – 3 garlic cloves – 8 ounces basil leaves, stems removed – 3/4 cup olive oil – 3/4 cup grated Real California Dry Jack cheese – 1 tablespoon freshly ground black pepper – 1 teaspoon salt Sandwich: – 2 slices sourdough bread – 6 slices Real California fresh mozzarella cheese, sliced 2 x 3/8-inch thick – 2 ounces grated Real California Dry Jack cheese – 2 slices ripe tomato, 3/8-inch thick Grilled Cheese, Frico, Caprese, Pesto, Off Premise, To Go, Dry Jack, Mozzarella
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To make the Pesto, blend walnuts and garlic in food processor. Add basil leaves and process until leaves start to break down. With processor running, slowly drizzle in olive oil. With processor running, add grated cheese, pepper and salt. Taste for salt and adjust seasoning, if necessary.

To make Sandwich, spread pesto evenly, crust to crust on side of each slice of bread. Place three slices mozzarella over pesto on both bread slices. Spread two piles of grated Dry Jack cheese on lightly greased flat top or large sauté pan, in a shape just slightly larger than bread slices. Place each slice of bread, mozzarella side up, on top of grated cheese. Cover and cook over medium heat until mozzarella is melted. Using a spatula, lift corner of Dry Jack; it should be golden brown and crisp. Place tomato slices on one side of sandwich. Using spatula, lift sides from pan and place together. Cut sandwich in half before serving.

Recipe developed by Brian Mullins, Ms. Cheezious® food truck, Miami, FL – – Winner Innovate To-Go Category, CADairy2Go Competition

Per Order:

Makes 1 sandwich