Ingredients (makes 1 sandwich)
2 slices bread
2-3 tbsp. herb pesto (recipe below)
2 slices mozzarella
Handful fresh baby spinach
¼ avocado, sliced
2 tbsp. goat cheese, crumbled
Olive oil (and butter if desired)
For the pesto:
1 clove garlic
1 anchovy filet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 tsp. lemon juice
Handful chopped fresh parsley
Handful chopped kale
2-3 tbsp. chopped fresh tarragon
1 tbsp. chopped chives
¼ cup olive oil
Salt and pepper to taste
Directions:
To prepare the pesto:
Pulse the garlic, anchovy, and shallot in a food processor until
finely chopped. Add the lemon juice, parsley, kale, tarragon, and chives
into the food processor and continue pulsing.
Drizzle olive oil onto the kale and herbs until all ingredients take
on the consistency of pesto. Season to taste.
To prepare the sandwich:
Spread about 1 tbsp. of herb pesto onto each slice of bread.
On one
slice of bread, add one slice of cheese, sliced avocado, crumbled goat's
cheese, spinach, and yet another slice of cheese. Top with the second
slice of bread. Gently press together.
Heat 1 tbsp. of olive oil in a frying pan over medium-low heat and
fry until the bread is golden brown. Press on the sandwich lightly then
flip and cook until golden brown.