Grilled White Cheddar with Pears, Walnut Pesto & Cranberry Mustard


Grilled White Cheddar with Pears, Walnut Pesto & Cranberry Mustard

  • 30 Minutes
  • 4 Servings
  • 30 Minutes
  • 4 Servings


  • 8 slices of Oroweat Buttermilk bread
  • 8 slices White Cheddar cheese
  • 2 Bartlett pears, peeled, cored and sliced
  • Extra virgin olive oil
  • Walnut pesto (recipe follows)
  • Cranberry mustard (recipe follows)
  • Walnut Pesto Ingredients:
  • 2 cups walnuts
  • ¼ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Cranberry Mustard Ingredients:
  • ¼ cup dried cranberries
  • 1 cup grain mustard


  • Walnut Pesto Directions:
  1. Preheat the oven to 300° F.
  2. Spread walnuts on a sheet pan and toast in the oven until fragrant.
  3. Transfer walnuts to a food processor and roughly chop.
  4. Slowly add the oil and continue to process until you have a spreadable (but not too smooth) pesto; the walnuts release their own oils so be patient while adding oil.
  5. Season with salt and pepper and refrigerate for up to one week.
  • Cranberry Mustard Directions:
  1. Plump cranberries by soaking in warm water for 30 minutes.
  2. Drain and roughly chop.
  3. Add to grain mustard, stir together and refrigerate.
  • Grilled Cheese Directions:
  1. Spread the walnut pesto on 4 slices of bread.
  2. Add 1 slice of cheese to each, then sliced pears, then last pieces of cheese.
  3. Top with cranberry mustard and second slice of bread.
  4. In a medium skillet, heat olive oil over medium-high heat.
  5. Place sandwiches one at a time in skillet and cook for 3-5 minutes before flipping (check for color and temperature: cheese should be melted and bread golden). If the bread is sticking, allow to cook slightly longer and it will unstick itself.
  6. Remove from skillet, pat dry of any excess olive oil, cut in half and serve.

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