Day 791 : Grilled Cheese wrap up

Yesterday was National Grilled Cheese Day! My friend threw a fantastic grilled cheese party in honor of the momentous occasion and each sandwich was more delish than the last. It was such a fun way to celebrate! How did you celebrate!?

It's hard to not love a grilled cheese sandwich, right? Two pieces of bread with ooey gooey cheese sandwiched between -- it harkens back to simpler days, childhood memories and a sense of warmth and comfort.

So in our catch up mode here, I thought I'd share with you all a grilled cheese recipe in honor of National Grilled Cheese Day -- perhaps you can make it over the weekend or the next time you are in the mood for one.

What do you need for this grilled cheese?

Grandaisy Bakery's Sesamo loaf 
Consider Bardwell's Manchester - Vermont crafted artisanal raw goat's milk cheese crafted in rustic farmsteady Alpine manner. Firm and bright with light citrusy and grassy notes and a hazenut-y, hay, earthy finish.
Homemade Basil Fennel Pesto - basil, EVOO, diced fennel, pine nuts, Parmesan, sea salt, and black pepper
Sauteed Spinach medley  - saute spinach with EVOO, a drizzle of white wine, and some roasted slivered almonds and a little bit of crushed red pepper for a nice kick.
Vermont Butter & Cheese's Cultured Butter

Place a nice amount of your homemade basil fennel pesto on one side of the bread then top the other side with a nice amount of sliced Manchester and then your sauteed spinach. Coat the exterior of each piece of bread with your butter and place in an already warm skillet. Leave on each side for approx two minutes. Enjoy with a Coney Island Mermaid Pilsner.