Portobello, Gouda and Kale Pesto Grilled Cheese

Instructions

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.
2. Slather all 4 slices of bread with the kale pesto, and then pile the mushrooms on one side.
3. Add the gouda cheese and top the sandwiches with the second piece of bread.
4. 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.
5. Slice in half and serve hot!