April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 5. See all of our grilled cheese sandwiches >> here << .
After (re)discovering Green Goddess early last year, we’ve been obsessed, to the point that we even took the idea of Green Goddess herbs and made Summer Rolls. We thought we were brilliant when we thought we had come up with Green Goddess Grilled Cheese, but realized that another TasteSpotter had beat us to the green, herbaceous, garlicky punch…
We love PaniniHappy’s version with the green goddess herbs mixed directly into cream cheese, but ours is a little different. We made a fresh herb pesto with the standard Green Goddess herbs, plus a sneaky handful of kale (which is now going to be a staple condiment in our kitchen), spread it onto the bread, added sliced avocado, fresh baby spinach, and goat cheese. Mozzarella is what we already had, so we added that as the “melty” cheese.
Green Goddess Grilled Cheese Sandwich
based on all those gorgeous green goddesses out there…
makes 1 sandwich
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)
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
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
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.)