Tuesday, December 18, 2012

Grilled Cheese LOVE


Dear Green Goddess Grilled Cheese,
My first thought was Holy Moly!, followed immediately by I'm in LOVE. I think it's safe to say you had me at first bite.
Love, Ashley
Now I love grilled cheese and I'm pretty sure I wouldn't come across one I didn't like, but this little baby is AMAZING! Added Bonus and a MUST for me.. it's super easy. I didn't completely follow all the directions down to a T, because it was way easier to buy pesto already made.



Green Goddess Grilled Cheese Sandwich


makes 1 sandwich
Calories: 435 (estimated)

Ingredients
2 slices bread (we used a whole grain bread)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)—(I used a store bought Pesto, easier)
2 slices mild white cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (I used Parkay spray)
Ingredients I used..

Directions
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 tablespoon 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.
Green Goddess Herb Pesto
Ingredients
1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste

Directions
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, 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 (You probably won’t need too much salt if you used 2 anchovies).




1 comment:

  1. Mmmm, I'm definitely trying this. I might even throw a thin slice of ham on it :)

    ReplyDelete