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green goddess grilled cheese

Hot sandwiches taste so good in the fall. This sandwich has been my version of an ‘adult grilled cheese’ for a while so I thought I’d share it. It’s very easy to make and hits the spot when a PB&J or simple turkey just isn’t enough – plus it’s a good way to mix in some greens!!  Usually I just buy pesto but you can make your own if you’re so inclined. 

On a completely unrelated note, I just watched Sleepless In Seattle for the first time (as well as While You Were Sleeping), and they were so good!! No wonder they’re classics. Now I need to watch An Affair to Remember because apparently that’s where Meg Ryan got the idea to meet Tom Hanks at the top of the Empire State Building. And meeting at the top of the Empire State building is exactly what Chuck wanted to do with Blair in Gossip Girl – oh how I miss that show! Congrats to Blake Lively (aka Serena) on her recent news

Hope you’re having a great start to fall and thanks for reading!

Green Goddess Grilled Cheese Sandwich 

(recipe found here)
based on all those gorgeous green goddesses out there…
makes 1 sandwich

Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

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).
(This makes a lot, but you can use it all for other things.)
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