The Fancy Nancy Grilled Cheese

The Fancy Nancy Grilled Cheese


For Pesto:

For Balsamic Reduction:

For Sandwiches:

“Fresh mozzarella and rich gorgonzola go perfectly with the flavors of pesto and bacon; the layers are finished with a balsamic reduction and sandwiched between crispy sourdough bread. Enjoy the grilled cheese as they are, or dip them into your favorite tomato soup.” – Andrea Chetakian

For pesto:

  1. Place basil, pine nuts, garlic and salt in food processor; cover and pulse until finely chopped. While processing, slowly drizzle in olive oil; cover and process until smooth. Add parmesan; cover and pulse until blended. Set aside.

For balsamic reduction:

  1. Bring balsamic vinegar to a boil in a small skillet over medium-high heat. Reduce heat to medium. Stir in honey; simmer and stir until balsamic-honey mixture is reduced by half and slightly thickened. Remove from the heat. Cool slightly.

For sandwiches:

  1. Spread 1 tablespoon reserved pesto on each bread slice. Layer four bread slices with mozzarella, bacon and gorgonzola. Drizzle each with balsamic reduction. Top with remaining bread slices, pesto side down. Spread outsides of sandwiches with mayonnaise, lightly pressing together.  Cover and refrigerate any remaining pesto; save for a different recipe.
  2. Toast one sandwich, covered, in a warm, large nonstick skillet over medium-low heat for 2-3 minutes or until side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is golden brown and cheeses are melted. Repeat with remaining sandwiches.

Recipe Tips

  • Any brand of Wisconsin parmesan, fresh mozzarella or gorgonzola cheeses can be used.
  • The sandwiches can be prepared without covering them during cooking; however, covering them will help the cheeses to melt.

Cheesemonger Tip

Salemville® Amish Gorgonzola cheese is an artisanal blue-veined cheese that’s both creamy and crumbly. It's made in small batches; the cheese is popular for its quality and flavor.