This Butternut Squash and Sage Pesto Grilled Cheese is an unusual but delicious twist on a grilled cheese sandwich!
I know I teased this recipe weeks ago, but it’s finally here!
Actually, I’m hitting you with another non-recipe recipe because life is hard and we don’t need to make it harder! You know how to make a sandwich, I’m simply here for inspiration. Obviously you can double, triple, quadruple, or whatever it to feed as many people as necessary.
I use my Cuisinart Griddler for all my toasty sandwich needs, but you could use any similar contraption. If you don’t have a panini press feel free to toast it in a skillet on the stovetop or pop the whole thing in the oven for a few minutes on a baking sheet.
This is the sandwich all my winter dreams are made of. I can never just do a plain old grilled cheese sandwich, I like to jazz it up a little bit. And this butternut squash and sage pesto grilled cheese sandwich is about as jazzy as it comes. It has such a rich, caramelized flavor and is full of healthy, comforting ingredients.
This sandwich is so easy to customize! Here are a few ideas:
- Toss in some leafy greens like baby spinach or kale
- Use whatever cheese you have on hand like mozzarella or provolone
- Drizzle the inside with a balsamic reduction
- Add any of your favorite roasted veggies to the filling such as carrots, zucchini, or eggplant
- Swap out the butternut squash and sage pesto for your other favorite pesto (like basil, pistachio, arugula, or spinach)
- Add crushed red pepper flakes or sriracha to spice it up
Do you have a signature way to spice up a grilled cheese sandwich? Let me know!
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Butternut Squash and Sage Grilled Cheese
- 2 slices good quality bread, I like the sourdough from a local bakery, or the Market Pantry bread from Target
- Butternut Squash and Sage Pesto
- 1/2 cup shredded Fontina cheese
- Caramelized onions, optional
- Roasted butternut squash or other winter vegetables, optional
- Preheat a panini press to medium-high heat.
- Lightly oil one side of a piece of bread and spread the other side with a thin layer of pesto. Place the bread on the hot grill oil side down. Top with half the cheese, a small layer of caramelized onions, and a scoop or roasted squash, if using. Top with the remaining cheese. Spread the remaining slice of bread with another thin layer of pesto and place pesto side down on the sandwich. Lightly oil the top of the sandwich and close the top of the panini press. Allow to cook until the cheese is melted and the bread is toasty, about five minutes.