I love cheese. I especially love MELTED cheese. So a grilled cheese sandwich is one of my all time favorite sandwiches…plus it is super quick. But think outside the box of your normal buttered bread and american cheese. I love melted goat cheese…creamy and tangy. I also threw on some raw milk cheddar.
I’m always looking for a way to sneak veggies into things. It’s a sick obsession that I have. My other obsession being ketchup, but that’s another story. Kale is fresh green that is available in the winter when spinach is scarce. If you boil kale, it will become soft. However, if you roast or grill kale, it takes on a new consistency…crispy and crunchy. To a sandwich, crisp kale adds a great change. But if you don’t have kale, feel free to mix up the veggies with what you have on hand or with what is in season.
Kale and Mushroom Grilled Cheese Sandwich (serves 1)
- whole grain bread
- handful of kale
- baby bella mushrooms, sliced
- dijon mustard
- crumbled goat cheese
- raw milk white cheddar
- salt and pepper
- Spray a griddle pan with nonstick spray. Spread butter on both sides of bread or spray both sides with nonstick spray.
- Place veggies on griddle. Mushrooms and kale will take about 5 minutes. Place the bread on the griddle pan. Toast the bread about 1 to 2 minutes. Flip bread. Spread the toasted side with dijon mustard and then sprinkle the cheese on top. Put the hot sautéed veggies on top of the cheese. Salt and pepper. Top with the other slice of bread. Toast the sandwich on both sides for another minute or so.