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Kim Bates-Wallace | Bartlett EC

You won’t use all the pesto for this savory riff on a classic club. Serve leftovers on toasted slices of baguette or toss with pasta. Bates-Wallace suggests adding mashed avocado to the sandwich. (It will stay on better mashed than sliced.)

2 cups chopped kale
2 cups fresh basil
3 tablespoons pine nuts
2 cloves garlic
Juice of 1 lemon
1 teaspoon coarse salt
1 cup olive oil
1 cup grated Parmesan
1 tablespoon butter, at room temperature, plus more for spreading on bread

8 slices sourdough bread
1 pound thinly sliced smoked turkey
4 slices smoked Gouda cheese
2 Roma tomatoes, thinly sliced
1 small red onion, thinly sliced
Fresh mixed greens
4 slices thick-cut smoked bacon, cooked (optional)

1. Pesto: In a blender, combine kale, basil, pine nuts, garlic, lemon juice and salt, and purée until combined. With the blender running, pour in the olive oil in a slow, steady stream. Add Parmesan and butter, and process until smooth.

2. Sandwich: Butter the bread and place the slices butter-side down on a grill or frying pan over medium heat. Place 2–3 slices of turkey on each of 4 slices of bread, and 1 slice of cheese on each of the remaining 4 slices. Smear about 1 tablespoon of Pesto on the turkey.

3. When the bread is golden brown, remove from pan. Add tomato and red onion slices, then mixed greens and bacon, if using. Close sandwiches, slice on the diagonal and enjoy.

Makes 4 sandwiches.