This sandwich was inspired by a pizza that I ate from a wonderful local pizza place in Galesburg, Illinois. I lovev the idea of a pistachios, parsley, and red onions together. So, this grilled cheese was born with some perfectly melty cheese (I’m leaning towards saying that taleggio cheese may be the perfect one for any grilled cheese).
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Ingredients
- Pesto:
- 2 tablespoons shelled, roasted pistachios
- 1 clove garlic
- 1 1/2 cups packed parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt.
- 1/2 small red onion, thinly sliced
- 3–4 ounces taleggio cheese, sliced
- 4 slices whole wheat or multigrain bread
- Olive oil for brushing
Instructions
- In a food processor, pulse pistachios until resembling course meal. Add garlic and parsley, run processor until minced. Drizzle in lemon juice, olive oil, and salt. Run food processor until pesto comes together, adding more olive/lemon juice as needed.
- Preheat grill pan or regular pan over medium-low heat. Brush outsides of bread with olive oil. Place on piece of bread, olive oil side down, in the grill pan and smear on 1 tablespoon of pesto. Layer with sliced red onions and cheese. Smear 1 more tablespoon of pesto on remaining piece of bread and place olive oil side up.
- Cook on each side until crisp and cheese has melted.
Ashley says
I’m dying over the thought of pistachio pesto!!! This looks like a killer sandwich.
Becca @ Amuse Your Bouche says
Ahh the shot of that pesto in the food processor is gorgeous, it looks so creamy! I looove pesto grilled cheese, this looks wonderful! 🙂
elalderson says
It almost didn’t make it to the sandwich 🙂
Bev @ Bev Cooks says
Oh dear God yes.
Nicole | Eat This Poem says
What a great combinaion! You can’t go wrong with good pesto, bread, and cheese together. This is definitely going onto my menu for next week.
Kim Beaulieu says
Squee, I am such a pistachio…well…nut, so I had to come by and have a peek. Saw Aurora Importing share it. So glad they did. It’s simply stunning and looks to be a two fister when I make it.
elalderson says
Yay for puns! So glad you stopped by and said hi!
Courtney West says
oooh yum! Looks like the perfect comfort food. Oh, and that picture with the red onions & pesto on the bread is such a lovely contrast of colors!
elalderson says
Thank you! (and I do love a little color in winter!)
Grace says
This sandwich needs to be a part of my weekend. Thanks for sharing your culinary genius 🙂
HalfBakedHarvest says
Yum! This looks so good! I just made a sun-dried tomato Pistachio Pesto and fell head over heels for pistachio pesto! This is a must make!
elalderson says
Oh yum! I’ll try that next!
Liz DellaCroce says
Such a stunning recipe!!
Stephanie Wise says
What a genius sandwich! Also, the photography = stunning. As always. 🙂
Stephanie @ Girl Versus Dough
elalderson says
Thanks, Stephanie!
Warm Vanilla Sugar says
This looks so fabulous! Love this idea!
sandra says
I have a boatload of pistachios that have pesto in their future… and maybe I’ll use kale as the green, since I’ve got a boatload of that as well.
elalderson says
I think that would be wonderful!
Kelly Hunt says
This looks incredible! If only I hadn’t already had lunch today! 🙂
Christopher Ray Robertson says
Comfort food heaven and sinfully delicious!
elalderson says
I may or may not have had another sandwich for breakfast- just for a little extra comfort 🙂
Kathryn says
What an absolutely perfect flavour combination. And those pics? Stunning!
elalderson says
Thanks, Kathryn!
roomforfood.wordpress.com says
I Need THAT
Bri says
did you use salted or unsalted pistachios? Thanks!
erin says
Unsalted!
Bri says
thanks! LOVED the recipe. don’t like talegio cheese by itself but decided to try it on this sandwich and the combination was perfect! the homemade pesto balanced it out and made for the best combination 🙂
Sonia - L'Exquisit says
I did this for lunch today and it was delicious. Thanks for the recipe.
★★★★★
Jena | Little Rusted Ladle says
Oh, that sounds so amazing! Pinning this to try later. Thanks for sharing this unique recipe!
Dusty says
Is it a half cup of parsley or one and a half cups?
Erin Alderson says
1 1/2 cups