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Fontina and Pesto Grilled Cheese

Fontina and Pesto Grilled Cheese Sandwiches, Butternut Squash Fries

Course: Dinner, Lunch, Main Dish
Cuisine: Sandwiches
Recipe Type: 90/10 Regular, 90/10 Vegetarian
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.