Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be awesome)

2-3 tablespoons Green Goddess Herb Pesto (recipe below)

2 slices mild white melty cheese like mozzarella

handful fresh baby spinach

¼ avocado, sliced

2 tablespoons goat cheese, crumbled

olive oil (and butter if you’re so inclined)

Green Goddess Herb Pesto

Ingredients

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

Directions

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 and pepper (You probably won’t need too much salt if you used 2 anchovies).

Preparation

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

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. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and 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.