Première fournée de weston


Pesto and spinach grilled cheese sandwiches

For 4 grilled cheese sandwiches


  • 8 slices of white bread
  • 1 bag of washed spinach, stemmed (you can leave stems if using baby spinach)
  • 60 ml of store-bought pesto
  • 200 g of aged cheddar


  • Cook down spinach in a pan until all of its juices have evaporated. Set aside.
  • Spread 15 ml of pesto on the side of one slice, and add the cheese and a heaping spoon of cooked spinach.
  • Place another slice on top and fry on both sides in a non-stick or grooved pan.