Grilled cheese and tomato with kale pesto from Great Tastes: Cooking (and Eating) from Morning to Midnight (page 48) by Danielle Kosann and Laura Kosann

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Notes about this recipe

  • bwhip on December 08, 2018

    The photo really looked delicious, so we just had to try these. They turned out great! The cheese didn’t melt all that well due to fairly thick bread grilling the, in the pan, but worked perfectly in our panini press. The kale pesto was really a nice addition, though the recipe made at least double the quantity needed. Went great with some homemade tomato soup (Anthony Bourdain’s recipe).

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