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Prep time
15 minutes
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Cook time
7 minutes
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Makes
4 sandwiches
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
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Ingredients
- For the pesto
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1 cup
packed torn kale leaves
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1/4 cup
honey
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1/3 cup
shelled, roasted pistachios
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1 1/2 teaspoons
lemon juice
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3/4 teaspoon
kosher salt
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1/2 teaspoon
grated lemon zest
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2 tablespoons
extra-virgin olive oil
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2 tablespoons
chopped fresh basil
- For the sandwiches
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1/2 cup
prepared kale pesto (recipe above)
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8
slices high-quality crusty white bread, such as French bread
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4 ounces
Brie
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4 tablespoons
salted butter, divided
Directions
- For the pesto
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Combine all ingredients in a food processor and blend very well until smooth. Taste and adjust salt as necessary.
- For the sandwiches
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Spread 2 tablespoons of pesto on 4 slices of bread; set aside.
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Slice the Brie and divide it evenly among the remaining 4 slices of bread.
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Put the pesto-covered bread, pesto side down, on each Brie-covered slice of bread.
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Heat a large skillet over medium heat and melt 2 tablespoons of butter in it. Add the sandwiches to the skillet.
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Cook the sandwiches until golden brown on one side, about 3 to 4 minutes.
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When ready to flip the sandwiches, transfer them to a plate and add the remaining 2 tablespoons butter to the skillet.
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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.
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Remove from the skillet, cut each sandwich in half, and serve immediately.
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