Kale Pesto & Avocado Grilled Cheese

DSC_0140I am really happy to say that these next few months are going to be incredibly busy for me. I have somehow acquired a slew of catering gigs and I am really excited to get in the kitchen and come up with new ideas. I was asked to do a baby shower this up coming weekend and my mind is running ramped on what to make. With all these feelings of excitement and angst I have become really hungry. So for now, I am sharing with you a simple. healthy, and delicious lunch with my favorite go-to recipe for pesto. The pesto is so flavorful and versatile; I use it on scrambled eggs, pasta, sandwiches, as a grilled fish marinade, even in soups. This grilled cheese sandwich is gorgeous and just might fit the bill for the luncheon next week. Kris ate it in about 1 minute and before he could finish his last bite and lick the plate he asked for another…..I am telling you this gourmet grilled cheese is a winner!

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DSC_0100Kale Pesto & Avocado Grilled Cheese {Vegetarian} 

Makes 2 grilled cheese sandwiches 

Kale Pesto:

1 packed cup of  Lacinato Kale, chopped roughly

1 packed TBSP mint leaves, chopped roughly

1 packed TBSP cilantro leaves, chopped roughly

2 garlic cloves, chopped

1 lime, zest & juice

1 tsp red pepper flakes

1/2 tsp salt

1/2 tsp pepper

heaping 1/4 cup pistachio meats

1/4 cup extra virgin olive oil

Sandwich:

4 slices rustic bread (I used a flax seed ciabatta, but feel free to use your favorite)

2 slices of muenster cheese

1/2 avocado, sliced

a few green leaves (arugula, spinach, or romaine)

extra virgin olive oil (for drizzling the outsides of bread slices)

Serve with Sriracha for dipping (optional)

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1. Add all the  pesto ingredients into the food processor except the olive oil and pulse three times. Then, while keeping the motor running, add in the EVOO through the feed tube of the processor until combined well. Set the pesto aside. (There will be leftover pesto, although I do not consider this a problem because it is delicious on so many things.)

DSC_01152. Arrange the bread slices on a cutting board. Drizzle each slice with EVOO and then turn over and smear the other side with pesto. Top each slice with cheese. Decide which bread slice is the bottom slice and top with a few slices of avocado and lettuce greens. Place the top slice on the bottom slice and grill on panini press or grill pan. Make sure cheese becomes melted and the bread has nice grill marks. Serve with Sriracha.

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2 Responses to "Kale Pesto & Avocado Grilled Cheese"

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  1. L

    11 January, 2014 at 5:26 am

    Hi! What an amazing sounding recipe. I’d like to make this w/o going to the store so I have a few questions about substitutions for the kale pesto.

    I don’t have cilantro or mint leaves. Can I omit or substitute w/ something else? I have spinach and parsley…
    Also, no pistachios, but I do have pecans and walnuts…Will either work?

    Secondly, I have no lime, but I do have homemade extract of lime….Would that work?

    Thank you SO much!

    Reply
    • Honeyed Home

      11 January, 2014 at 6:06 pm

      Hi there! I think that walnuts would work fine as a substitute. The mint and cilantro really bring a lot of flavor to the pesto but if parsley is all you have, then I guess you could try it that way. You definitely need the juice of a lime or lemon for a little acidity, and I am not sure how the extract would work. Let me know how it turns out! It’s worth a shot if you can’t make it to the store…Happy pesto making! 🙂

      Reply

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