This goat cheese cheese grilled cheese is loaded with tangy goat cheese, scrambled eggs and pesto. It's fresh, light, and full of flavor! In my opinion, it's the best way to start the day!
Ingredients & Substitutions
- 2 slices of multigrain bread - any kind of thick, hearty bread will work!
- 1 scrambled egg - you could also use chopped boiled eggs if you'd like.
- 2 pats of salted butter - if you're using unsalted butter, just add a pinch of salt to each side.
- ⅓ cup of crumbled goat cheese - I think goat cheese is best but you could also use feta, boursin or another tangy cheese.
- 1 tbsp of pesto - Use whatever kind of pesto your heart desires!
How to make this Goat Cheese Grilled Cheese
To begin, roll out of bed. Don't brush your teeth. Grab ingredients out of fridge and sprinkle half of the crumbled goat cheese onto one slice of bread.
I used a nice Capricho De Cabra from Spain. It's a super tangy, lemony, fresh goats milk cheese that melts really nicely without getting all gritty and gross like some do. Totes recommend it and probably eat too much of it, but that's another story.
Next you'll want to scramble one egg up, really quick, and add it right on top of that goat cheese-d up bread. Use fresh eggs if you've got them.
My dream butcher boyfriend probably has a super-sweet fresh egg connection. //Facepalm//
And add some of that arugula pesto.
I wouldn't recommend making it when you're hungover because the sound of the food processes made me want to kill myself. Maybe make it before the weekend happens so you can act like a pro when/if you've got a certain someone to entertain one morning.*
Then sprinkle on the remaining goat cheese and nibble on whatever's left over. You can even lick your fingers. I won't tell. I might have even done it myself, I was pretty bummed out that next morning.
Place the top piece of bread on top along with a smear of butter. Don't lick the remaing butter, that's gross!
Turn your stove top to medium high and place this cure-all sandwich, butter-side down, into the pan. Add a dollop of butter to the other side and let it cook for about 4 minutes until it starts to get brown and toasty.
When it looks good enough on one side, flip it and repeat. The goat cheese melts super quickly so it's not really about waiting for the cheese to melt, it's more about waiting to get a nice crust on your bread.
After it's toasted on both sides, take it out of the pan, let it cool for a hot sec, and chow down.
So now that you probably know a little too much of what goes on in my head these days, at least you have the prospect of a new sandwich to keep you coming back to my blog.
Pair with a strong bloody mary, a couple advils, and some dark sunglasses and you'll be set. Until next time my darlings...
Goat Cheese Grilled Cheese with Pesto and Scrambled Eggs
- 2 slices multigrain bread
- ⅓ cup crumbled goat cheese
- 1 egg scrambled
- 1 tbsp pesto
- 2 pats salted butter
- Begin by crumbling half the goat cheese onto one slice of bread.
- Top with the scrambled egg, the pesto, and the remaining goat cheese.
- Place the remaining piece of bread on top and butter the outside of the sandwich.
- Get a frying pan hot over medium-high heat, and grill on each side until golden brown and the cheese has melted.