Persimmon & Pesto Grilled Cheese

Grate your Gruyere and Gouda cheeses and mix them together; set aside. Peel your persimmons and slice them. Optionally, soak the persimmons in yuzu for about 10 minutes to help remove any starchy aftertaste. Make your pine nut basil pesto by adding basil, olive oil, pine nuts, garlic, and salt to a blender and mix until combined into a paste. If needed, add a teaspoon or two of warm water for a smoother consistency. Spread butter onto one side of two slices of sourdough bread. On the opposite side of these two slices (the unbuttered side), spread the pesto. Place one piece of bread, butter-side down, into a non-stick skillet. Layer cheese on top of the pesto, then add ham slices. Once the bread starts to brown, add the persimmon slices on top of the ham, followed by more cheese. Place the second slice of bread on top, pesto-side down. Flip the sandwich so the unbuttered side of the top bread is now butter-side down on the skillet. Cook until both sides are browned and the cheese is melted, pressing down on the sandwich if desired for extra melting. Transfer to a plate and enjoy immediately.