Supposedly, Green Goddess, an invention of San Francisco’s Palace Hotel in the 1930s, is a salad dressing.

The reality is, Green Goddess is a state of mind.

After (re)discovering Green Goddess several years ago, we’ve been obsessed with the bright, fresh combination of green herbs, garlic, and lemon that make up the dressing, and have been inspired to add it to just about everything, to the point that we even took Green Goddess and herbs and rolled them up in rice paper to make Summer Rolls. Spring rolls. Grain bowls. Zucchini noodle pasta.

Sandwiches.

Specifically, a grilled cheese sandwich.

We made a fresh herb pesto with the standard Green Goddess herbs, plus a sneaky handful of kale, and now keep this Green Goddess Pesto as a staple in our refrigerator. We spread the pesto onto slices of La Brea Bakery‘s Whole Grain Gluten-free Bread, added Monterey Jack cheese, feta cheese for some tang, baby spinach for added greens, and of course, this wouldn’t be The Delicious Life if there weren’t avocado.

Make this Green Goddess Grilled Cheese. Hell, make any grilled cheese because April is National Grilled Cheese Month, so we have almost two more weeks to celebrate.

And if you happen to live in Los Angeles, go to the La Brea Bakery Café on Thursday nights during the month of April for their world-reknown weekly Grilled Cheese Nights. I went last week; check out my mini-review for deets.