Grilled Cheese Sandwich with Meatballs, Fennel and Walnut Pesto
We love a book full of grilled cheese sandwiches! Because let’s be honest, isn’t a generously filled grilled cheese the perfect snack for any occasion? In this editorial favorite, the pork mince is deliciously fatty, ensuring a wonderfully juicy grilled cheese sandwich!
How to make the grilled cheese sandwich with meatballs, fennel and walnut pesto
Marinate the fennel: mix the rice vinegar with the honey in a bowl, then add the fennel. Leave to marinate for at least 10 minutes. Meanwhile, put all the ingredients for the walnut pesto in a food processor and blend into a coarse sauce. The pesto should not become too smooth. Set aside.
Next, make the meatballs: heat a tablespoon of oil in a frying pan over medium heat. Sauté the onion and garlic for 5 to 10 minutes until translucent. Remove the pan from the heat and leave to cool.
Purée the pork, Worcestershire sauce, Parmesan cheese, onion mixture, salt and pepper into a coarse mince and transfer the mixture to a bowl. Add the fennel seeds and mix. Use your hands to form small balls approximately two centimetres in diameter.
Heat the remaining oil in a large frying pan over medium heat. Fry the meatballs in batches – make sure not to overcrowd the pan – for 10 minutes until cooked through and browned on all sides.
Toast the slices of bread in a toaster and spread butter on one side of each slice. Place one slice down, buttered side up. Spread with the walnut pesto and place the meatballs on top. Garnish with the marinated fennel. Repeat this twice more. You now have a stacked sandwich. Cut in half and serve.
Title: Tosti & Toast
Author: Fern Green
Price: €15,95
Publisher: Good Cook
