Portobello, Gouda and Kale Pesto Grilled Cheese

By vealam

Ingredients

• 4 slices thick rustic bread (I used pugliese)
• 2 small Portobello mushrooms
• 4 ounces gouda
• 1/2 cup kale pesto
• Olive oil
• Kosher salt

Preparation

Step 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.

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!