Here's another delicious grilled cheese sandwich, recipe from Two Peas and Their Pod. Dave decided to serve this alongside a little tomato soup, but this sandwich would be good on its own or paired with whatever side you'd like.
-2 tablespoons butter, softened
-4 slices whole-grain bread
-4 tablespoons basil pesto
-4 ounces Havarti cheese, grated
-2/3 cup sliced artichoke hearts
-Sea salt, for sprinkling on sandwich
Spread the insides of the bread slices evenly with pesto. Put a slice of havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich, then butter the outsides of the bread.
Heat a large skillet or griddle pan over medium-low heat and cook the sandwiches for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt.
Dave thought the pesto and the cheese made the inside of the bread a little bit too wet which made it not as crisp as it would have been otherwise. He did enjoy the flavors and the creamy consistency the havarti cheese and pestro brought to the sandwich.