Grilled Cheese and Macadamia Nut Pesto Sandwiches

Hanapepe Kauai Hawaii
Macadamia Nut Pesto  

2 c. fresh basil leaves
½ c. olive oil
2 T. macadamia nuts, coarsely chopped
2 cloves garlic, lightly crushed
1 tsp. salt
½ c. grated Parmesan cheese
2 T. grated Romano pecorino cheese
3 T. butter, softened (room temperature)

Put basil, olive oil, macadamia nuts, garlic and salt in blender and mix at high speed.  When blended, pour into bowl and stir in the cheeses.  Stir in butter.  Store covered in refrigerator.  May also freeze.
Grilled Cheese and Pesto Sandwiches  

5 T. macadamia nut pesto
10 slices sourdough batard, ¾” thick
5 slices Cabot extra sharp cheddar cheese, ¼” thick, to fit bread
Olive-oil cooking spray

Spread one side of each slice of bread with pesto.  Top half of bread slices with cheese slices and place remaining bread slices, pesto side down, on top of cheese.  Spray outsides of each sandwich with olive oil cooking spray.  Heat large skillet or griddle to 330 degrees F.  Place sandwiches on griddle and press down with spatula or another skillet.  When golden brown (about 3 mins.), turn over and repeat pressing down.  Cut each sandwich into quarters and serve immediately.  Makes 20 appetizers.


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