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Yes, this is the third week in a row for a type of sandwich on the Meatless Monday blog. Truly, this is by design, because, honestly, when it’s 100 degrees (or close to it) at dinnertime on a Monday, the idea of something complicated seems ridiculous.

Hopefully, these three sandwiches — Grilled Summer Squash and Brie Sandwiches and Open-Face Cucumber and Tahini Sandwiches and today’s Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread — are different enough that you don’t mind.

What makes today’s sandwich a bit different than the other two is that it happens to be a mishmash of summery flavors melted into a very traditional meatless meal — grilled cheese. It has a Latin kick and would work really well with a salad or grilled vegetables on the side.

Note: The pesto for this sandwich is cilantro-based, but if you happen to have a large influx of basil (I know I do), you can probably sub them out and play with what you have, though you might have to adjust the flavors a bit.

Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread

Pesto:

1/4 cup toasted pumpkin seeds

2 teaspoons chopped canned chipotle in adobe sauce

1/4 cup grated parmesan

2 cloves garlic

1 bunch fresh cilantro (or 4-5 cups loosely packed)

1 teaspoon honey

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup olive oil

Black Bean Spread:

1 pint black beans (drained)

2 tablespoons lime juice

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

water as needed

Sandwich:

2 organic sourdough bread slices

2-4 tablespoons pesto

2-4 tablespoons black bean spread

1-2 cheese slices

2 teaspoons butter

Pesto: In a food processor combine the pumpkin seeds, chipotle, parmesan, and garlic. Process for 15 seconds. Add the cilantro, salt, pepper, lemon juice, and honey. With the processor running, slowly add the olive oil until the pesto is fully pureed. Remove pesto from food processor and set aside or refrigerate until ready to use.

Black Bean Spread: In a food processor combine the black beans, lime juice, coriander, cumin, salt, and black pepper. Process until smooth. Slowly add water as needed to reach a spreadable consistency. Remove spread from food processor and set aside or refrigerate until ready to use.

Sandwich: Spread pesto on the inside of one slice of bread and top with the cheese slice(s). Spread black bean spread on the inside of the other slice and place bean-side down on top of the other slice. Melt butter in a skillet over medium heat. Grill sandwich in skillet until browned on both sides and cheese is melted. Cut and serve immediately.

• Recipe by Macon Luhning for www.organicvalley.coop.

[1]: http:// www.organicvalley.coop