Mother's Day

Grilled Brie Sandwiches with Honey, Pistachio & Kale Pesto

by:
March  7, 2015
Photo by Bobbi Lin
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

Test Kitchen Notes

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

  • Prep time 15 minutes
  • Cook time 7 minutes
  • Makes 4 sandwiches
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
  1. For the pesto
  2. Combine all ingredients in a food processor and blend very well until smooth. Taste and adjust salt as necessary.
  1. For the sandwiches
  2. Spread 2 tablespoons of pesto on 4 slices of bread; set aside.
  3. Slice the Brie and divide it evenly among the remaining 4 slices of bread.
  4. Put the pesto-covered bread, pesto side down, on each Brie-covered slice of bread.
  5. Heat a large skillet over medium heat and melt 2 tablespoons of butter in it. Add the sandwiches to the skillet.
  6. Cook the sandwiches until golden brown on one side, about 3 to 4 minutes.
  7. When ready to flip the sandwiches, transfer them to a plate and add the remaining 2 tablespoons butter to the skillet.
  8. 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.
  9. Remove from the skillet, cut each sandwich in half, and serve immediately.
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