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Asparagus and Brie Grilled Cheese

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  • Yield: 2 sandwiches (makes 1 1/4 cups pesto) 1x



For the pesto:

  • 2 cloves garlic
  • 4 cups chopped arugula, stems removed
  • 3/4 cup extra-virgin olive oil
  • ¼ cup pine nuts
  • ½ cup Parmesan cheese
  • 1 tbsp lemon zest
  • Salt and pepper to taste

For the sandwiches:

  • 10 spears asparagus, tough ends trimmed and cut in half
  • 1/2 tbsp olive oil
  • salt and pepper to taste
  • 8oz brie cheese
  • 4 tbsp arugula pesto
  • 4 slices rustic wheat bread
  • 2 tbsp unsalted butter


For the pesto:

  1. Combine arugula, garlic, pine nuts, cheese, lemon zest and olive oil in a food processor and pulse until combined. Salt and pepper to taste.

For the sandwiches:

  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  2. Transfer asparagus to baking sheet and drizzle with olive oil and salt and pepper to taste. Roast for 10-15 minutes, or until tender.
  3. Heat butter over medium-low heat in a pan or griddle.
  4. Assemble sandwiches dividing the Brie and asparagus. Spread 1 tbsp of arugula pesto on each slice of bread for each sandwich.
  5. Place sandwiches on pan or griddle and cook for about 5 minutes on each side, or until bread is golden-brown and cheese is melted.