Grilled Brie Sandwiches With Honey, Pistachio & Kale Pesto

• For the pesto
• 1 cup packed torn kale leaves
• 1/4 cup honey
• 1/3 cup shelled, roasted pistachios
• 1 1/2 teaspoons lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon grated lemon zest
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh basil
• For the sandwiches
• 1/2 cup prepared kale pesto (recipe above)
• 8 slices high-quality crusty white bread, such as French bread
• 4 ounces Brie
• 4 tablespoons salted butter, divided

1. Combine all ingredients in a food processor and blend very well until smooth. Taste and adjust salt as necessary.
2. Spread 2 tablespoons of pesto on 4 slices of bread; set aside.
3. Slice the Brie and divide it evenly among the remaining 4 slices of bread.
4. Put the pesto-covered bread, pesto side down, on each Brie-covered slice of bread.
5. Heat a large skillet over medium heat and melt 2 tablespoons of butter in it. Add the sandwiches to the skillet.
6. Cook the sandwiches until golden brown on one side, about 3 to 4 minutes.
7. When ready to flip the sandwiches, transfer them to a plate and add the remaining 2 tablespoons butter to the skillet.
8. Once the butter is melted, add the sandwiches back to the skillet with the un-grilled side facing down. Cook for an additional 3 minutes, until the cheese is fully melted and the bread is crisp and golden brown on each side.
9. Remove from the skillet, cut each sandwich in half, and serve immediately.

pesto, torn kale leaves, honey, pistachios, lemon juice, kosher salt, lemon zest, extravirgin olive oil, fresh basil, sandwiches, prepared kale pesto, crusty white bread, butter

Taken from food52.com/recipes/34270-grilled-brie-sandwiches-with-honey-pistachio-kale-pesto (may not work)