Grilled Brie Sandwiches with Honey, Pistachio and Kale Pesto

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

Ingredients

Pesto
  • 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
Sandwiches
  • ½ cup prepared kale pesto
  • 8 slices crusty white bread
  • 4 ounces Brie
  • 4 tablespoons salted butter, divided

Instructions

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

Food52.com

Ingredients

Pesto
  • 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
Sandwiches
  • ½ cup prepared kale pesto
  • 8 slices crusty white bread
  • 4 ounces Brie
  • 4 tablespoons salted butter, divided
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