Inspired by the famous Green Goddess salad dressing, this grilled sandwich combines healthy greens and is bursting with flavour.
|2||slices whole grain bread|
|2 tbsp||Green Goddess Herb Pesto|
|2||slices of mozzarella cheese|
|2 tbsp||goat cheese|
|2 tbsp||olive oil|
|1 tsp||lemon juice|
|handful chopped fresh Italian parsley|
|handful chopped kale|
|2 tbsp||chopped fresh tarragon|
|1 tbsp||chopped chives|
|1/4 cup||olive oil|
|salt and pepper to taste|
Green Goddess Herb 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, 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).
(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)
Putting It All Together
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.
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