Posted on August 20, 2014
I think the title speaks for itself, but if you’re sick and tired of your usual default ham tomato, cheese sandwich recipes, get your tastebuds rockin’ with this pesto cheesey goodness! Basically, they had me at “avocado” and “goats cheese”
2 slices of whole grains and seeds bread
2-3 tablespoons of pesto (optional recipe below)
2 slices of mozzarella
2 tablespoons goat cheese crumbled
handful fresh baby spinach
Spread about 1-2 tablespoon of your pesto onto each slice of bread. Go easy on the pesto, if you don’t want an overpowering flavour.
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 and add the sandwich to the oil, 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, and enjoy your healthy-gourmet sandwich!
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 & 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.)
Original Recipe Found over here