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Layered with the flavors of summer, this grilled cheese is entertaining-worthy.
4 tsp (20 mL) butter, softened
8 slices focaccia
1/4 cup (60 mL) pesto
6 oz (170 g) round of Canadian brie or Camembert, sliced
2 whole roasted red peppers, patted dry
1/2 cup (125 mL) loosely packed baby arugula (125 mL)
Spread butter on 1 side of each slice of bread. Spread pesto on unbuttered side of bread. Top four slices with half the cheese (it won't cover), followed by red pepper (cut to fit bread), arugula then remaining cheese. Top with second slice of bread, laying pesto side down, butter side out.
Heat a large non-stick skillet over medium heat. Place 2 to 4 sandwiches in pan depending on size, cooking until deep golden and cheese begins to melt, for 2 to 4 min. Flip and cook on the other side until deep golden and cheese is melted, for 2 to 4 min. Repeat, if needed, for other 2 sandwiches. Slice sandwiches in half.
Instead of Brie or Camembert, try using Manitoba made Bothwell Muenster cheese.