bakpulver

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theantidote:

Portobello, Gouda & Kale Pesto Grilled Cheese Sandwiches
Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings: 2
Ingredients

4 slices thick rustic bread (pugliese)
2 small Portobello mushrooms
4 ounces gouda
½ cup kale pesto
Olive oil
Kosher salt
Instructions:

Heat a griddle to high heat. Drizzle the mushrooms with olive oil and sprinkle with kosher salt. Cook on each side until the mushroom is soft and tender, about 4 minute son each side. Pull off the griddle and slice each mushroom into 4 or 5 slices.
Slather all 4 slices of bread with the kale pesto, and then pile the mushrooms on one side.
Add the gouda cheese and top the sandwiches with the second piece of bread.
Add a generous amount of olive oil to the pan and cook the sandwich over medium-high heat until golden and crispy on both sides with the cheese melted.
Slice in half and serve hot!

theantidote:

Portobello, Gouda & Kale Pesto Grilled Cheese Sandwiches

Preparation time: 10 minutes

Cooking time: 10 minutes

Number of servings2

Ingredients

  • 4 slices thick rustic bread (pugliese)
  • 2 small Portobello mushrooms
  • 4 ounces gouda
  • ½ cup kale pesto
  • Olive oil
  • Kosher salt

Instructions:

  1. Heat a griddle to high heat. Drizzle the mushrooms with olive oil and sprinkle with kosher salt. Cook on each side until the mushroom is soft and tender, about 4 minute son each side. Pull off the griddle and slice each mushroom into 4 or 5 slices.
  2. Slather all 4 slices of bread with the kale pesto, and then pile the mushrooms on one side.
  3. Add the gouda cheese and top the sandwiches with the second piece of bread.
  4. Add a generous amount of olive oil to the pan and cook the sandwich over medium-high heat until golden and crispy on both sides with the cheese melted.
  5. Slice in half and serve hot!

(via thegiftsoflife)