Ladies and gentlemen, the spring Grilled Cheese Series is now complete with the addition of this last sandwich, Dill Havarti and Artichoke. It’s chock full of herbs and spring produce and was a big hit at the grilled cheese party.
THE SPRING SERIES:
- Truffled ricotta and arugula on sourdough
- Dill Havarti and artichoke with basil pesto
- Gruyere and prosciutto with red wine & strawberry compote
- Strawberry basil “shortcake” sandwich for dessert!
… and also an arugula and beet salad, to make us feel less guilty about all that butter.
As for the musical selection…
♫ Music Pairing: some Dilla for your Havarti. ♫
Recipe adapted from Two Peas and their Pod
- Sourdough or whole grain bread
- Plenty of butter
- Havarti with dill
- Artichoke hearts, roughly chopped
- Basil pesto
- Fresh basil leaves, if you have them on hand
- Fresh dill for garnish, if you have it on hand
- Since excess water is the absolute ENEMY of the grilled cheese sandwich, make sure you drain your artichoke hearts really well. Chop roughly, and let most of the water out of the chunks as well. Squeeze ’em if necessary.
- In a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice, and grill that. Remove once bread is well grilled.
- Lay slice #1 grilled-side down on a baking sheet, and lay down a layer of cheese. Pile on some artichoke and extra herbs if using.
- Lay slice #2 grilled-side down on a baking sheet,and pile on some pesto and some extra basil, if using. Later you’ll press the two together. See what I did there? Cheese on both sides makes the sandwich stick together nicely.
- Once you’ve assembled them all, put them in a 400 degree oven until cheese is melty and bread is crispy on the outside.
- Take them out of the oven and press slices one and two together.
- Sprinkle with dill and serve!