Grilled Cheese with Cilantro Chipotle Pesto & Black Bean Spread

Prep time
20 Minutes
Total Time
25 Minutes
Rating
Not rated
0 ratings
Servings
2

Ingredients

  • Pesto:
  • 14 cup toasted pumpkin seeds
  • 2 teaspoons chopped canned chipotle in adobe sauce
  • 14 cup Organic Valley Grated Parmesan
  • 2 cloves garlic
  • 1 bunch fresh cilantro (or 4-5 cups loosely packed)
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 12 teaspoon salt
  • 12 teaspoon black pepper
  • 12 cup olive oil
  • Black Bean Spread:
  • 1 pint black beans (drained)
  • 2 tablespoons lime juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 12 teaspoon salt
  • 12 teaspoon black pepper
  • water as needed
  • Sandwich:
  • 2 organic sourdough bread slices
  • 2-4 tablespoons pesto
  • 2-4 tablespoons black bean spread
  • 1-2 Organic Valley American Cheese Singles
  • 2 teaspoons Organic Valley Cultured Butter

Directions

Pesto:

In a food processor combine the pumpkin seeds, chipotle, parmesan, and garlic. Process for 15 seconds. Add the cilantro, salt, pepper, lemon juice, and honey. With the processor running, slowly add the olive oil until the pesto is fully pureed. Remove pesto from food processor and set aside or refrigerate until ready to use.

Black Bean Spread:

In a food processor combine the black beans, lime juice, coriander, cumin, salt, and black pepper. Process until smooth. Slowly add water as needed to reach a spreadable consistency. Remove spread from food processor and set aside or refrigerate until ready to use.

Sandwich:

Spread pesto on the inside of one slice of bread and top with the Organic Valley American Cheese Singles. Spread black bean spread on the inside of the other slice and place bean-side down on top of the other slice. Melt butter in a skillet over medium heat. Grill sandwich in skillet until browned on both sides and cheese is melted. Cut and serve immediately.

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