Mediterranean Grilled Cheese


  1. Pre-heat griddle to 350-400 degrees.
  2. Butter outside halves of sliced bread. Place bread slices butter-side-down on work surface. Spread prepared pesto evenly on both bread slices. Begin assembly of sliced cheeses. IMPORTANT: place sharp cheddar closest to bread as this variety of cheese requires the most heat to melt and become creamy. On the first half of the bread slices, place the sharp cheddar down first, then the peppadew havarti over the cheddar. Continue by placing the diced roasted peppers and chopped artichokes, then the spinach leaves, and finish with the tomato layer.
  3. On the second bread slice side, place the Gruyere cheese slice. Place on top of the vegetable built side.
  4. To heat, place sandwich in microwave (1000w) for 25-35 seconds to warm center, place on flat top and brown both sides to desired crispiness, about 3 minutes per side. Can be cooked completely on griddle, just requires flipping sandwich over twice to cook on both sides twice at about 2 minutes per side, per flip.


  • 2 slices, 4 by 5 inches bread, sourdough, or semolina
  • 1 1-ounce slice cheese, peppadew havarti
  • 1/2 Tbsp. Nature's Best Dairy® Butter
  • 1/2 oz. Roma® Artichoke Hearts, Quartered, chopped
  • 1 Tbsp. Roma® Pesto Basil Sauce
  • 1/4 oz. Roma® Red Peppers, Roasted, diced
  • 1/4 oz. spinach, fresh
  • 1 1/8 oz. tomato(es), Roma, sliced 1/8-inch thick
  • 1 3/4-inch slice West Creek® Cheese, Cheddar, Sharp
  • 1 3/4-inch slice West Creek® Cheese, Gruyère