Pesto Grilled Cheese

with Parmesan-roasted sweet potato cottage fries

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy, Tree Nuts

A note about serious food allergies

Follow our train of thought here: Pesto is great, delicious on pasta, one of our favorite sauces. Grilled cheese is great: We love it from childhood, we love it with tomato soup, we love it with… pesto? Yes, yes, we do and we'll bet you'll be seconding our thoughts immediately after biting into this sandwich o' delight. You'll make your own pesto, make your own sweet potato fries, and make one of the tastiest dinners of your life.

In Your Box (serves 2)

  • 16 oz. Sweet Potato
  • Info
    ½ oz. Grated Parmesan Cheese
  • Info
    ¼ oz. Pine Nuts
  • 2 Garlic Cloves
  • ¼ oz. Basil
  • Info
    1½ oz. Mayonnaise
  • Info
    3 oz. Fontina Cheese Slices
  • 3 oz. Roasted Red Peppers
  • Info
    4 Slices Sourdough Bread
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Oven-Safe Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Potatoes

    Cook the Potatoes

    Slice sweet potato into thin rounds and place on prepared baking sheet. Toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and bake 10 minutes. Remove from oven, flip, and sprinkle with half the Parmesan (reserve remaining for pesto). Bake until lightly brown and tender, 10-12 minutes. While potatoes bake, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Mince pine nuts. Mince garlic. Stem and mince basil.

  • Step 3 - Make Pesto and Pesto Mayonnaise

    Make Pesto and Pesto Mayonnaise

    Make pesto by combining pine nuts, garlic, basil, remaining Parmesan (reserve a pinch for sandwiches), 1 Tbsp. olive oil, and a pinch of salt and pepper in a small mixing bowl. In another small mixing bowl, combine mayonnaise with 2 tsp. pesto (reserve remaining for sandwiches).

  • Step 4 - Assemble the Sandwiches

    Assemble the Sandwiches

    Divide fontina, remaining pesto, and roasted red peppers between two bread slices. Close sandwiches. Spread pesto mayonnaise (reserve some for dipping cottage fries) on top of sandwiches, resulting in mayo on the outside.

  • Step 5 - Cook the Sandwiches

    Cook the Sandwiches

    Heat a large oven-safe non-stick pan over medium-high heat. Add 2 tsp. olive oil and sandwiches, mayo side down, to hot pan. Work in batches if needed, using half the olive oil for each sandwich. Cook until browned on one side, 2-3 minutes. Flip, sprinkle with remaining Parmesan, and transfer pan to oven. Bake until well-browned and cheese is melted, 3-4 minutes. Rest 3 minutes before slicing.

  • Step 6 - Plate the Dish

    Plate the Dish

    Serve sandwich on a plate alongside sweet potato cottage fries and remaining pesto mayonnaise.