Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives.
Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto.
Season to taste with salt and pepper
Spread about 1/2 tablespoon of Herb Pesto onto each slice of bread
On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
Heat 1 tablespoon olive oil along with 1/2 teaspoon butter in a frying pan over medium low heat. Add the sandwich and cook until bread is golden brown.
Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.
You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.