Green Goddess Grilled Cheese Sandwich
For the Green Goddess Herb Pesto:
2 cloves of garlic
1 (or 2 if you’re ballsy) anchovy fillet in oil.
½ small shallot, chopped (about 1 tbsp.)
1 teaspoon of lemon juice
Handful fresh Italian parsley, chopped
Handful kale, chopped
2-3 tbsp. fresh tarragon, chopped
1 tbsp. chives, chopped
¼ cup extra virgin olive oil
Salt and pepper to taste
For the sandwich:
2 slices of whole grain bread
2-3 tbsp. green goddess herb pesto
2 sliced mild white melty cheese like provolone or mozzarella
Handful fresh baby spinach
¼ avocado, sliced
1 tbsp. goat cheese, crumbled
Olive oil
Directions:
1. For the pesto—pulse garlic, anchovy, 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, but don’t worry). Very slowly drizzle in the olive oil until kale and herbs get sufficiently chopped and everything is the consistency of pesto. (You may need more or less of the oil depending on how big a “handful” of herbs is to you.) Season with salt and pepper, though you probably won’t need too much salt if you used 2 anchovies.
2. For the sandwich—spread about 1 tbsp. of the pesto onto each slice the bread. (Depending on the bread you use you might want to toast it a little before or put the pesto on top of the cheese so it doesn’t make your bread soggy)
3. On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with the second slice of bread. Press together gently.
4. Heat 1 tbsp. of oil in pan over medium low heat. Add the sandwich and cook on each side until the bread is golden brown and cheese is melted.
