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Port choice kitchen backed up 2021 continues with more cheese

Port choice kitchen backed up 2021 continues with more cheese. We are doing a grilled cheese. What’d you call it?

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BLT grilled cheese BLT? Yeah, but let us technically know lettuce. Well, what would we say? It was like lots of cheese.

Why You’ll Love This

Your dietary tract is going to love this
This is a quick and easy recipe that you can do and you don’t even need a grill for this
It’s gonna be awesome amazing.
Like most grilled cheese recipes, it’s not a lot of components to it
It’s really hard to go back to the storebox stuff.
They charge way too much for the pesto in the store It’s like a shot worth of pesto. It’s like seven dollars like don’t do that.

Start with our butter.
To that, add two teaspoons of this Italian seasoning.
Microplane two garlic cloves.
Add two teaspoons of some grated Parmesan.
Add one fourth cup of just a good olive oil.
Tiny whisk it together.
Let it come together.
Start to assemble our sandwiches.
Take our pesto here and put it on our bread.
Get our cheese on.
Take a couple of slices of this mozzarella.
Take some bacon that we have already cooked.
Throw that on like thus.
Put a nice little heirloom tomato right here.
To this other piece of bread, we’re going to take some more pesto, just hit that top side.
Take our butter that we just made and we’re just gonna hit the top of this.
Hit this side right now.
When we put it onto our griddle, we’re gonna butter the other side.
Take this and put it down like that.
While that side is going, hit this side with butter.
Flip it over.
Because I really want this cheese to start melting, take this bowl here and just place it over top.
Let it do this thing.
Wait another five minutes or so.
Check on it at this point.
Get it over to our cutting board.
Cut with a knife right down the middle.
Push it together and then let’s turn it out.
Cool down as it’s really really hot.
Come back in a second and we’ll partake of our summer body destroying sandwiches.

You can just use any type of Italian seasoning, but I like this one because again, it’s more of the coarse side. It’s just a nice texture.
The more you break down garlic the stronger the garlic flavor is going to be because we’re making eight garlic butter. We want to be super super garlicy, but not like that bad kind where you can’t talk to the life of the rest of the day.
If you’re sitting there, you’re like, I really don’t like going on at work, just throw it through a the garlic press. I will tell on you your secret’s safe with me.
When this is more room temperature, it’s even easier to do.
I like this kind because when it melts it’s more of the gooier type.
Some people put mayo on their grilled cheese bread, which is totally fine. It gives it like a nice little like twang to it, but as far as just like a good herb butter on your bread. Oh, man, you can’t defeat that.

Lately what I’ve been doing with my pesto sauce and we put lemon zest in there. There’s a little extra something to brighten it up.

Hope you enjoyed this one. This is a quick recipe, but still a goodie. You’re gonna love it.

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