Green Goddess Grilled Cheese Sandwich
Adapted from Tastespotting
makes 1 sandwich
2 slices rustic bread
2-3 tbsp. Green Goddess Herb Pesto (recipe below)
2 slices mild white cheese, like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tbsp. goat cheese, crumbled
olive oil (and butter if you’re so inclined)
Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).
On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
Heat 1 tbsp. olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.
For the Green Goddess Herb Pesto:
1 clove garlic
handful of raw almonds, roughly chopped
½ small shallot, chopped (about 1 tablespoon)
1 tsp. lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tbsp. chopped fresh tarragon
1 tbsp. chopped chives
¼ c. olive oil
salt and pepper to taste
Pulse garlic, almonds and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).
Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.
Season to taste with salt and pepper.