Grilled Brie Sandwiches with Honey, Pistachio & Kale Pesto

March 7, 2015

Test Kitchen-Approved

Author Notes: This is a sweeter, more decadent take on a classic grilled cheese that proves that simpler is also often superior. I made this with rich Brie, but fresh mozzarella would also work beautifully. Taylor

Food52 Review: WHO: Like Madonna, Taylor is a one-named wonder (and she's also a recent law school graduate living in North Carolina).
WHAT: A grilled cheese for springtime.
HOW: Make a pesto with honey, kale, pistachios, and lemon juice. Sneak a spoonful of it, then smear it onto some good bread, add some Brie, and grill your sandwich to crispy, golden, cheesy perfection.
WHY WE LOVE IT: Before you have a bite of this sandwich, we have to warn you: It will make you a snob. From that moment on, whenever someone offers to make you their grilled cheese, you'll refuse it—you've already had the best. So keep your friends and grill them a double batch—the sweet kale pesto will grab their attention, but the honey and pistachio inside will guide their way to a second helping.
Maria929

Makes: 4 sandwiches
Prep time: 15 min
Cook time: 7 min

Ingredients

For the pesto

  • 1 cup packed torn kale leaves
  • 1/4 cup honey
  • 1/3 cup shelled, roasted pistachios
  • 1 1/2 teaspoons lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh basil

For the sandwiches

  • 1/2 cup prepared kale pesto (recipe above)
  • 8 slices high-quality crusty white bread, such as French bread
  • 4 ounces Brie
  • 4 tablespoons salted butter, divided
In This Recipe

Directions

For the pesto

  1. Combine all ingredients in a food processor and blend very well until smooth. Taste and adjust salt as necessary.

For the sandwiches

  1. Spread 2 tablespoons of pesto on 4 slices of bread; set aside.
  2. Slice the Brie and divide it evenly among the remaining 4 slices of bread.
  3. Put the pesto-covered bread, pesto side down, on each Brie-covered slice of bread.
  4. Heat a large skillet over medium heat and melt 2 tablespoons of butter in it. Add the sandwiches to the skillet.
  5. Cook the sandwiches until golden brown on one side, about 3 to 4 minutes.
  6. When ready to flip the sandwiches, transfer them to a plate and add the remaining 2 tablespoons butter to the skillet.
  7. Once the butter is melted, add the sandwiches back to the skillet with the un-grilled side facing down. Cook for an additional 3 minutes, until the cheese is fully melted and the bread is crisp and golden brown on each side.
  8. Remove from the skillet, cut each sandwich in half, and serve immediately.

More Great Recipes:
Sandwich|American|Cheese|Kale|Pesto|Brie|Mother's Day|Spring|Vegetarian|Dinner|Lunch

Reviews (10) Questions (0)

10 Reviews

Amanda S. December 10, 2018
My husband and I both agree that this is the most delicious sandwich we have ever made. Thank you for this heavenly recipe!
 
Chris E. July 15, 2017
I prefer mayonnaise instead of butter to grill and easier to spread on the bread prior to grilling....faster to use a panini press! MIND BLOWN
 
Heather M. December 5, 2015
This is also really good with soft goat cheese.
 
boldnovice July 22, 2015
This was delicious!! I was short on time last night and decided to try this dish for company paired with a simply dressed arugula salad. I made the pesto ahead of time and sliced a fresh sourdough baguette, so assembly & grilling once we were ready to eat was simple. It was a hit! I did substitute cashews for the pistachios (I just couldn't find shelled ones at the store and didn't have time to check elsewhere) but we didn't miss it. Yum!!!
 
dominiquehwhite May 21, 2015
This is amazing! Haven't stopped preaching about this!
 
Author Comment
Taylor April 12, 2015
Thank's so much for the nice comments! I definitely agree that it is rich...I paired mine with a salad
 
Jacqueline G. April 5, 2015
I made this last week. It was very delicious, although extremely rich. I would recommend some steamed veggies or salad alongside it. I used the leftover pesto as a dip for cherry tomatoes and it was SO good.
 
em-i-lis March 13, 2015
This recipe sounds marvelous!
 
JanetFL March 9, 2015
Can't wait to try your recipe, Taylor - sounds wonderful!
 
Gerlinde D. March 9, 2015
I have some sad looking Kale in my fridge and I'm going to make your Kale pesto. your sandwhich looks fantastic.