People always ask me how I come up with my recipes. For instance, this Opened Faced Pesto Grilled Cheese with Arugula and Strawberries. My answer, I love playing with flavors and making up dishes. Recently, I’ve been making a lot of pesto. The basil is fresh and plentiful. The strawberries have also been delicious lately and I happened to have some in my refrigerator. I’m trying to think what to make my hubby and I for lunch, and all of a sudden this idea for Open Faced Pesto Grilled Cheese with Arugula and Strawberries hits me.
Opened Faced Pesto Grilled Cheese with Arugula and Strawberries
2 Gluten Free English Muffins
2 slices of raw milk cheddar cheese (I’ve also used grass fed cheddar, manchengo, and fontina cheeses)
2 tablespoons Pesto
2 handfuls baby organic arugula
4 large organic Strawberries
Slice English muffins in half and lay on pizza stone (or baking sheet).
Spread 1/2 tablespoon of pesto on each muffin. Slice cheese & lay on top.
Turn oven on to 350 degrees and pop pizza stone in oven. The cheese should be melted and muffin heated through by the time the oven heats up to 350 degrees. But you may want to leave it in for another couple of minutes.
While sandwich is heating up, slice strawberries. Wash arugula. Set both aside.
When cheese is melted, take out of oven. Top with arugula and strawberries and enjoy!