A Grilled Cheese for Grown-Ups

Ingredients

• Butter

• Bread (crusty bread such as Levain - Sourdough)

• Soft cheese (such as Taleggio, Gruyere, Fontina, Asiago)

• Kale pesto (recipe below)

• Heirloom tomatoes, sliced

• Avocado, thinly sliced

• Prosciutto (optional)

Method

Butter the outsides of the bread. Spread the pesto on the inside. Layer on the cheese, tomatoes, avocado, and prosciutto (optional).

Heat a skillet over medium heat. When hot, add a pat of butter. When the butter has melted, add the sandwich and press down with a spatula. Cook until golden brown on the bottom. Flip, and continue cooking until the other side is golden brown and the cheese is melted and gooey.

Kale Pesto

• 2 cups kale, stems removed, torn into pieces

• 1 cup fresh basil

• 2 to 3 cloves of garlic, roughly chopped

• 1/2 cup nuts (such, as almonds, pine nuts, pistachios, walnuts)

• sea salt and freshly ground black pepper

• 1/2 cup extra virgin olive oil, plus a little extra to cover the finished pesto

• squeeze of lemon juice to taste

Place the kale, basil, garlic, and nuts in a food processor. Season with salt and pepper. With the motor running, add the olive oil slowly in a steady stream. Add a squeeze of lemon. Taste and season accordingly. Place the pesto in a jar. Cover with a little extra olive oil.

Source: Wild Greens and Sardines