Goddess Grilled Cheese with CBD Herbes de Provence Butter

Goddess Grilled Cheese with CBD Herbes de Provence Butter

 

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.