Goddess Grilled Cheese with CBD Herbes de Provence Butter
Makes 1 Sandwich
CBD Herbes de Provence Butter:
- 2 tablespoons clarified butter, homemade or store-bought
- 1 teaspoon Herbes de Provence
- 20 milligrams CBD oil, preferably Sunsoil
Pesto Aioli:
- 1 tablespoon pesto, homemade or store-bought
- 1 tablespoon organic mayonnaise
- Salt and freshly ground black pepper
Goddess Green Cheese:
- 2 tablespoons Herbes de Provence butter, divided
- 2 slices 1/2-inch-thick Pullman or other white bread
- 4 thin slices fresh local mozzarella cheese
- 1/2 ripe Hass avocado, pitted, peeled, and sliced
- 2 slices tomato, such as Roma or heirloom
- 1/2 cup fresh local baby spinach
- 2 tablespoons pesto aioli
1. To make the CBD Herbes de Provence butter: In a small bowl, whisk together the clarified butter, Herbes de Provence, and CBD oil until well combined. Set aside.
2. To make the pesto aioli: In a small bowl, whisk together the pesto and mayonnaise until smooth. Adjust seasonings with salt and pepper to taste. Set aside.
3. To make the sandwich: Preheat a small skillet over medium heat. Add 1 tablespoon of the CBD Herbes de Provence butter to the preheated skillet. Spread the remaining 1 tablespoon of butter over the top side of each bread slice. When the butter melts, place 1 slice of bread, butter-side down, in skillet.
4. Layer with 2 slices of cheese, avocado, tomato, spinach, and finally the remaining 2 slices of cheese. Spread the inside of the second slice of bread with pesto aioli and place on top, butter-side up.
5. When the cheese has melted and the underside is golden brown (about 4 minutes), use a spatula to carefully flip the sandwich over. Continue to cook, gently pressing down on the sandwich occasionally, until the second side is golden brown, about 3 minutes.
6. Cut the sandwich in half and serve at once.
Note: You will need to clarify the butter at least 30 minutes before you intend to use it.
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This recipe makes more clarified butter than you will need for the sandwich. The extra butter can be used for cooking eggs or whisked into a hollandaise sauce.
Recipe: Clarified Butter, the "Liquid Gold"
Makes about 1/2 cup
Ingredients:
- 1 stick of unsalted butter
1. Melt 1 stick of unsalted butter in a small saucepan over low heat. Simmer, do not stir, until all of the whey proteins have risen to the surface and whitened into a foam.
2. Remove from the heat and allow to cool for about 20 minutes.
3. Using a spoon, gently skim off the top layer of foam (known as the whey proteins) and carefully strain through a fine sieve lined with a cheesecloth and into a heatproof jar.
4. Use at once or cover and refrigerate for several months.
Note: While making the clarified butter, be careful not to overcook or it will become bitter tasting.
