Artisanal fare has made a powerful resurgence in towns around the country. Food and drink made in traditional simple ways, offers a moment of paying homage to culinary creators of the past, reviving their legacy. Bread, cheese, heirloom vegetables and small batch beers offer an opportunity to awaken the senses and please the palate. A variety of microbrewed beers can take 1-8 weeks to produce. Slowing down and sourcing local ingredients can elevate a grilled cheese and perfectly mated basket of fries to include the finest bakery bread, a sweet heirloom tomato, fresh herbs, pungent cheese, and create a rich taste experience. This recipe pairs well with an IPA or a red lager.
Grilled Cheese Club with Pesto
Ingredients:
1 cup shredded gruyere and smoked gouda
3 slices cooked bacon
Lettuce
Tomato, sliced
Pesto
3 slices sourdough, buttered on one side
Directions:
1. In a cold skillet, butter side down, place 2 slices of bread.
2. On one slice, add cheese & bacon and top with another piece of cheese.
3. Cook on medium until golden.
4. Spread pesto on opposite bread slice, top with lettuce, tomato, remaining pesto. Create sandwich.
5. Cut into 4 pieces and enjoy with a friend and nice cold beer.