Prep time: 15 minutes | Cook time: 10 minutes
2 slices Alvarado Street Bakery Sprouted Wheat & Oats bread
1/3 - 1/2 cup grated aged cheddar cheese
1-2 tbsp homemade or store-bought pesto
3 tbps cream cheese
1/3 cup fresh spinach
1 tbsp coconut oil for veggies
1 1/2 tbsp softened butter or coconut oil for grilled cheese + extra for pan
1/4 cup red pepper, chopped
1/4 cup red or white onion, chopped
1 small radish
Fresh microgreens or arugula
Chop of veggies and heat a small pan with the tablespoon of coconut oil. Add the veggies into the pan and cook until the onions are translucent (4-5 minutes). Then add fresh spinach and cook until fully cooked down.
While the veggies are cooking heat a small skillet with a tad bit of butter on medium-low heat. Shred the cheese and put aside. Mix the cream cheese and pesto together spread a layer on each piece of bread. Then sprinkle the cheese on top. Chop of the radish and put the pieces on top the cheese and add the sauteed veggies. Put the pieces of bread on the skillet to cook side by side so the cheese melts evenly. Once the bottom is golden brown and the cheese has melted top onside with microgreens and combine the pieces together. Smash down the sandwich and cook for about 30 seconds on each side. Enjoy!
Thanks to Tara Snyder (@bearnecessities___/) for the recipe.