Pesto, Artichoke, and Havarti Grilled Cheese-this simple grilled cheese sandwich is bursting with flavor!
If you follow us on Instagram, you know that we were in New York City earlier this month to celebrate National Grilled Cheese Month with Arla Dofino. I am always up for a trip to the Big Apple, but add in grilled cheese…best trip ever! We had so much fun!
Today, I am sharing a few highlights from our trip, which includes a recipe for a Pesto, Artichoke, and Havarti Grilled Cheese. I created this grilled cheese for the NYC event and it was a huge hit so I want to share it with all of you too! The only bummer is that I can’t give you samples like we did in NYC. Sorry! You will have to make it at home, but it is super easy and SUPER delicious!
So back to the event, we were in NYC to kick off National Grilled Cheese Month. We teamed up with Arla Dofino and Morris to bring #GooeyGoodness to New Yorkers! We visited Refinery 29, The Kitchn, BuzzFeed, The Huffington Post, and even had a fun sampling open to the public.
We served up three grilled cheese sandwiches. I created the Pesto, Artichoke, and Havarti Grilled Cheese that was served on Eureka’s Saaa-Wheat Organic bread. Morris dreamed up a Braised Beet and Balsamic Brown Butter Grilled Cheese with Havarti, Gouda, and a Sherry Maple Vinagrette. My food blogging bud, FoodieCrush, created a Sweet Bacon and Brown Sugar Grilled Cheese with Gouda and Candied Pecans.
Yes, there was a lot of Gooey Goodness going on! All of the sandwiches were very different, but all SO good. Arla Dofino Havarti and Gouda cheeses Havarti and Gouda cheeses are naturally good, crafted with quality ingredients, and free of added hormones, colors and preservatives. They are the perfect cheeses for grilled cheese sandwiches because they are super melty and have a mild, buttery flavor. You can pair them with anything and everything…and they will give you LOTS of Gooey Goodness!
When we showed up at the locations and told people we were serving grilled cheese sandwiches to celebrate National Grilled Cheese Month, they thought we were joking. It was April Fool’s Day on the first day, so they really did think it was a big joke, but we don’t joke about grilled cheese. We were ready to serve grilled cheese to the masses.
Everyone was thrilled! I think I even saw a few tears of joy:) Grilled cheese for everyone! Yay!
I love that everyone was sharing the #GooeyGoodness on social media!
I got the chance to work in the Morris Truck. It was so fun! I loved handing out grilled cheese and watching people’s reaction as the tasted the sandwiches. Smiles all around!
Ben, the grilled cheese master, at work!
EAT! You better believe I did! I made sure I had my fair share of samples:)
It was a fun and cheesy event! I was sad to leave NYC, but happy to come home to make my Pesto, Artichoke, and Havarti Grilled Cheese. The Gooey Goodness lives on!
To make the grilled cheese, I use our favorite Spinach Basil Pesto recipe. It is simple to make and full of flavor. I spread the pesto on Eureka!’s whole grain bread. Next, comes the cheese! I love using Arla Dofino Creamy Havarti slices. So easy and soooooo cheesy! I add artichoke hearts to the mix because I love them and they compliment the pesto perfectly! This is a great spring grilled cheese!
Cook until buttery, crusty, and gooey! YUM!
Look at that CHEESE!
You’ve gotta try this Pesto, Artichoke, and Havarti Grilled Cheese Sandwich. It was a hit in NYC and I guarantee it will be a hit at your house. Enjoy!
Pesto, Artichoke, and Havarti Grilled Cheese
- 2 tablespoons butter softened
- 4 slices whole-grain bread such as Eureka! Organic Bread
- 4 tablespoons Spinach Basil Pesto
- 4 slices Arla Dofino® Creamy Havarti or 4 ounces, grated
- 2/3 cup sliced artichoke hearts from jar or can, drained
- Sea salt for sprinkling on sandwich
- Butter the outsides of the bread with butter. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
- Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.
- Note-for gluten-free, use gluten-free bread.
Have you tried this recipe?
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Disclosure-this post is in partnership with Arla Dofino, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible.