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Get loads of green veggies and whole grains into the kids with this wholesome yet still gooey grilled cheese sandwich.

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  • 12 slices Dempster’s® Supergrains Bread
  • 1 1/2 cups (375 mL) shredded aged white Cheddar cheese
  • 1 tbsp (15 mL) olive oil
  • Broccoli-Walnut Pesto:
  • 2 cups (500 mL) cooked, cooled broccoli florets
  • 1 cup (250 mL) fresh parsley leaves
  • 1/3 cup (75 mL) walnut halves, toasted
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 cloves garlic
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) finely grated lemon zest
  • 1/2 tsp (2 mL) each salt and freshly ground pepper


Broccoli-Walnut Pesto: Combine broccoli, parsley, walnuts, cheese and garlic in food processor; pulse until mixture is very finely chopped. Add oil, lemon juice, lemon zest, salt and pepper; pulse until well combined.

Spread pesto evenly over one side of 6 slices of bread; top with cheese and remaining bread. Brush the outside of each sandwich with olive oil.

In large, nonstick skillet set over medium heat, toast sandwiches, in batches, for 3 minutes per side or until bread is golden and cheese is melted. (Reduce heat to medium-low if bread begins to toast too quickly before cheese is melting.) Cut sandwiches in half; serve immediately.

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