Kale-Pistachio Pesto Grilled Cheese

“One of my favorite ways to eat kale is in this smooth, garlicky pesto. The sharp garlic and slightly bitter kale pair perfectly with Tillamook’s smooth Colby Jack cheese. Griddled on thick slices of hearty whole-grain bread, this is one of the best and most unusual grilled cheese sandwiches I’ve ever tasted.” - Erika Kerekes of In Erika’s Kitchen

Ingredients

• 2 cups kale leaves, center ribs removed, torn into rough pieces
• ¼ cup pistachio nuts, shelled, roasted, and salted (measure after shelling)
• 1 clove garlic
• ¼ cup plus 2 teaspoons olive oil, divided
• 4 thick slices of hearty whole-grain bread (I prefer the Whole Grain Loaf from La Brea Bakery in Los Angeles)
• 4 slices Tillamook Colby Jack Cheese

Preparation

Put the kale, pistachios, garlic, and ¼ cup olive oil in a blender or food processor. Process until a smooth paste forms.

Using a pastry brush, coat the outsides of the bread slices with the remaining 2 teaspoons olive oil. Lay the bread oiled side down on a cutting board. Spread 1 teaspoon of the kale-pistachio pesto on the inside of each slice of bread (reserve the remaining pesto for another use - it's great on pasta). Divide the Tillamook Colby Jack Cheese between 2 slices of the bread, then top with the remaining slices.

Heat a skillet over medium-low heat. Add the sandwiches and grill until the cheese is melted and the outsides of the sandwiches are golden brown, watching carefully to make sure the bread doesn't burn. Remove the sandwiches from the skillet, cut in half, and serve immediately.