This greened-up grilled cheese sandwich is made with our creamy Monterey Jack, one of the best cheeses for melted goodness. Sautéed kale and onion are tucked in between two layers of thinly sliced Monterey Jack. Grill slow over medium heat for a delightfully gooey and crunchy sando!
This greened-up grilled cheese sandwich is made with our creamy Monterey Jack, one of the best cheeses for melted goodness.
Sautéed kale and onion are tucked in between two layers of thinly sliced Monterey Jack. Grill slow over medium heat for a delightfully gooey and crunchy sando!
A good grilled cheese trick to know is to turn your heat down after you flip your sandwich. The pan is hotter than when you started and this can prevent a burnt second side.
Sauté onion slices with a healthy drizzle of olive oil over medium heat until soft and beginning to brown.
In the same pan sauté kale with a drizzle of olive oil over medium heat until bright green and soft.
Use a food processor or sharp knife to slice Monterey Jack into thin slices
Spread butter on sourdough bread slices.
Flip slices over, and on one slice, layer Monterey Jack,
onion, kale, and more Monterey Jack. Top with remaining slice, butter side out.
Preheat a frying pan over medium high heat. Cook the first
side of the sandwich until golden and flip. Turn heat down to medium or medium
low and watch the bread closely so it toasts but doesn’t burn.
