Broccoli Pesto Grilled Cheese with Pepper-Onion Jam

Ingredients:

8 slices seeded multi-grain bread, sliced
1 ounce unsalted butter, melted
2 ounces Fontina cheese, shredded
3 ounces Asiago cheese, shredded
¼ cup pepper-onion jam
½ cup broccoli pesto

FOR SIDE DISHES:
2 eggs
For Broccoli Pesto:
2 cups Broccoli florets
1 cup (packed) basil leaves, fresh
3 cloves garlic, fresh
¾ cup blanched almonds, toasted
2 Tablespoons olive oil
¾ cup blanched almonds, toasted
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper, ground

For Pepper-Onion Jam:
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 cup Bella Fina® Peppers, julienned
2 cups Onions, sliced thin
3 cloves garlic, minced
1 cup water
1 cup orange juice
3 Tablespoons sugar, granulated
½ teaspoon kosher salt
¼ teaspoon black pepper, ground

Instructions:

For Broccoli Pesto:
Lightly steam broccoli florets, shock in cold water. In food processor, pulse basil, garlic, almonds, olive oil, and lemon juice until uniform. Add broccoli florets, salt, and pepper and pulse 2-3 minutes, until creamy.

For Pepper-Onion Jam:
Heat olive oil and butter in medium sauce pan over medium heat. Add Bella Fina® Peppers strips, sliced Ever Mild® Onions, and minced garlic and sauté until soft, about 4 minutes. Add water, orange juice, sugar, salt and pepper. Cook over low heat and reduce until syrupy, about 20 minutes.

To Assemble:
Heat griddle to medium heat. Brush one side of each slice of bread with butter. Spread 2 Tablespoons of broccoli pesto on the unbuttered side of one piece of bread. Layer with ½ ounce each of shredded Fontina and Asiago cheeses, and 1 Tablespoon of Pepper-Onion Jam. Top with second buttered slice of bread. Grill sandwich until golden brown, flip over and toast second side of sandwich until golden brown and cheese is melted. Cut in half and serve immediately.

Chef Allison Rittman, C.R.C.

Serves: 4