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Fontina and Pesto Grilled Cheese Sandwiches, Butternut Squash Fries

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

If you like grilled cheese sandwiches, you need to try these grown up versions!  Fontina and Pesto Grilled Cheese is gourmet grilled cheese.

Fontina and Pesto Grilled Cheese
Fontina and Pesto Grilled Cheese

Fontina and Pesto Grilled Cheese Sandwiches, Butternut Squash Fries

Author: Heidi Boortz
Servings : 4

Ingredients

  • 4 each 100% whole grain english muffins or sprouted grain
  • 4 oz fontina cheese grated
  • 1 cup fresh basil
  • 1/4 cup pine nuts
  • 4 Tbsp extra virgin olive oil divided
  • 2 oz parmesan cheese
  • 1 Tbsp bottled minced garlic
  • 4 Tbsp unsalted butter
  • 1 package pre-cut butternut squash OR 1.5 lb. butternut squash, peeled and cut into fries
  • 1 Tbsp salt

Instructions

  • Preheat oven to 400. Toss squash “fries” in 2 Tbsp. olive oil. Spread on a baking sheet. Sprinkle with salt. Bake at 400 for 25 minutes. Stir. Turn oven to broil. Broil 2 minutes. While squash is cooking, make pesto by combining basil, pine nuts, 2 Tbsp. olive oil, parmesan, and garlic in a food processor. Process until smooth. Set aside. Heat griddle or panini press to high heat. Open each muffin. Spread 2 tsp. butter on each cut side of each muffin. On unbuttered side, spread 1 Tbsp. pesto and top with 1 oz. fontina cheese. Top with other muffin half (buttered side up). Repeat with remaining muffins, pesto, and fontina. Cook sandwiches 3-4 minutes or until toasted and cheese is melted. Serve sandwiches with fries.
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