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Pesto Grilled Cheese Dippers with Fire Roasted Marinara


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 as a main, 8 as a side 1x

Description

These grilled cheese dippers are the new best way to eat grilled cheese: either to slow down your sandwich, or as a game day appetizer!


Scale

Ingredients

  • 1 yellow onion
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 28-ounce can Muir Glen Organic fire-roasted crushed tomatoes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 tablespoon balsamic vinegar
  • 1/4 cup basil pesto (purchased, homemade or  vegan pesto)
  • 4 cups baby spinach leaves, loosely packed
  • 2 cups shredded Monterrey jack cheese
  • 8 slices high quality artisan or sandwich bread (gluten-free, if desired)
  • 1 tablespoon butter

Instructions

  1. Mince the onion. Mince the garlic.
  2. In a medium saucepan, heat 1/4 cup olive oil over medium high heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and stir for 30 seconds, then stir in the dried oregano. Turn down the heat slightly and immediately add the tomatoes (taking care as they will sizzle when poured into the hot oil), then stir to combine. Stir in the kosher salt and pepper. Cover and bring to a gentle simmer, then simmer for 15 minutes. Stir in balsamic vinegar, then remove from the heat. Cover until the dippers are ready.
  3. Meanwhile, add basil pesto, baby spinach leaves and 2 pinches kosher salt to a large skillet and heat over medium heat. Saute until the spinach is wilted, about 3 to 4 minutes (take care as the pesto may spit if the pan becomes too hot). Remove the spinach to a bowl, then wipe out the skillet.
  4. For each sandwich, layer one slice of bread, 1/4 cup cheese, a thin layer of spinach-pesto filling, then another 1/4 cup cheese and another slice of bread.
  5. In the same skillet, heat 1/2 tablespoon butter over medium heat. Place two sandwiches in the skillet and toast for a few minutes until the bread is golden, then flip and toast until the other bread is golden and the cheese is melted. Repeat with the remaining two sandwiches.
  6. Allow the sandwiches to cool for 2 to 3 minutes, then cut into “dipper” slices. Serve with individual bowls of marinara sauce.

  • Category: Main Dish, Appetizer
  • Method: Stovetop
  • Cuisine: American

Keywords: Grilled Cheese, Marinara, Appetizer, Game Day, Football, Tailgating, Vegetarian, Pesto, Kids, Healthy Dinner Ideas for Kids