Green Muenster Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Toss broccoli florets with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a large bowl until evenly coated.

Spread broccoli in a single layer on the prepared baking sheet, leaving space between pieces so they roast rather than steam.

Roast for 18–22 minutes, stirring or shaking the pan once halfway through, until edges are browned and stems are tender. If using, toss with 1 tablespoon lemon juice immediately after roasting and set aside to cool slightly.

Toast pine nuts (or walnuts) in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden. Watch carefully to avoid burning. Remove from heat and cool slightly.

In a food processor, combine basil leaves, baby spinach (if using), cooled nuts, grated parmesan, and garlic cloves. Pulse several times to chop ingredients into a coarse mixture.

With the processor running, slowly stream in 1/2 cup olive oil until the mixture emulsifies and reaches a spreadable consistency. Stop and scrape down the bowl as needed.

Season pesto with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon juice if using. Pulse once or twice to combine. Taste and adjust seasoning; add up to 1–2 tablespoons more oil if you prefer a looser sauce.

Transfer pesto to a bowl. If making ahead, press a thin film of olive oil on the surface and refrigerate for up to 3 days.

Butter one side of each sourdough slice evenly with the softened unsalted butter. These will be the outside surfaces for grilling.

Place two slices, buttered side down, on a work surface. Spread about 2 tablespoons of pesto on each slice (the non-buttered sides).

Distribute the roasted broccoli evenly across the two sandwiches on top of the pesto (about 2 cups broccoli per sandwich). If florets are large, chop roughly so they sit well on the bread.

Layer muenster cheese slices over the broccoli (3 slices per sandwich), then sprinkle shredded sharp cheddar evenly over the muenster to add a sharper flavor and melt contrast.

Top with the remaining two bread slices, buttered side up. Gently press to compact the sandwich so ingredients contact the bread and cheese.

Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula or using a heavy pan to promote even contact, until the bread is golden brown and the cheeses are melted. Reduce heat slightly if bread is browning too quickly before cheese melts.

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half and serve immediately. Optionally serve with extra pesto on the side for dipping.