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

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

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!

50 shades of indie ☆

Kate Moss & John Galliano by Tim Walker for Vogue Uk December 2013.
John Galliano is the guest fashion editor for the december issue of vogue uk. Galliano was stunned to receive the invite, He says, writing in the magazine: “How they tracked me down here with my dog gypsy, i’ll never know.”  

Me every Friday night

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(via Scout & Catalogue)