Grilled Brie Sandwiches with Honey, Pistachio and Kale Pesto

A sweeter, more decadent take on grilled cheese.
By | June 11, 2015


For pesto, combine all ingredients in food processor and blend until smooth. Taste and adjust salt as necessary.

Spread 2 tablespoons of pesto on 4 slices of bread; set aside.

Slice Brie and divide evenly among remaining 4 slices of bread.

Put pesto-covered bread, pesto side down, on each Brie-covered slice.

Heat large skillet over medium heat and melt 2 tablespoons of butter. Add sandwiches to skillet.

Cook sandwiches until golden brown on one side, about 3—4 minutes.

When ready to flip sandwiches, transfer to plate. Add remaining 2 tablespoons butter to skillet.

When butter is melted, add sandwiches back to skillet with un-grilled side facing down. Cook for an additional 3 minutes, until cheese is fully melted and bread is crisp and golden brown on each side.

Remove from skillet, cut each sandwich in half, and serve immediately.

Recipe courtesy of Food52


  • 1 cup packed torn kale leaves
  • ¼ cup honey
  • ⅓ cup shelled, roasted pistachios
  • 1½ teaspoons lemon juice
  • ¾ teaspoon kosher salt
  • ½ teaspoon grated lemon zest
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh basil
  • ½ cup prepared kale pesto
  • 8 slices crusty white bread
  • 4 ounces Brie
  • 4 tablespoons salted butter, divided
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