Pesto & Anchovy Grilled Cheese


  • Bread
  • Grated Mozzarella Cheese
  • Pesto Sauce
  • Fishwife Anchovies
  • Lemon zest
  • Black pepper


  1. Lather two pieces of bread generously with pesto.

  2. Add a thick layer of grated mozzarella cheese to each slice.

  3. Top one of the slices with however many anchovies you’re feeling brave enough to add, Shower this half in a good bit of lemon zest, and add a generous grind of black pepper and Top with your second slice of bread.

  4. Brush the outside of the bread with the olive oil left in the anchovy tin.

  5. When the pan is hot but not smoking, add the grilled cheese to the pan. Use a small Steak weight to weigh it down or place a lid over the pan to create enough steam to help melt the cheese before the bread burns.

  6. hen one side is sufficiently golden, flip it and cook on the other side. It’s done when both sides are golden brown and the cheese is melted.

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