Kale Pesto Avocado Grilled Cheese
A delicious and healthy twist on the classic grilled cheese sandwich, featuring creamy avocado, aromatic pesto, savory kale, and gooey mozzarella cheese on whole wheat bread.
Ingredients
For the filling
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 bunch kale (stems removed and leaves chopped)
- 2 pieces avocados (halved, seeded, peeled, and sliced)
- 1 cup shredded mozzarella cheese Can be substituted with plant-based cheese for a vegan option.
- 1/4 cup pesto (homemade or store-bought) Use vegan pesto for a vegan dish.
- 8 slices whole wheat bread Or your favorite bread.
Instructions
Cooking the Kale
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook for about 1 minute, stirring frequently until it becomes fragrant.
- Add the chopped kale to the skillet and stir until it is bright green and wilted, about 3 to 4 minutes. Once done, set it aside.
Grilling the Sandwich
- Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat it with nonstick spray.
- Working in batches, place slices of bread into the waffle iron. On one slice, layer the cooked kale, sliced avocado, shredded mozzarella, and a spoonful of pesto. Top with another slice of bread.
- Close the waffle iron gently and cook until the bread is golden brown and crisp, about 3 to 4 minutes.
Serving
- Serve immediately and enjoy your Kale Pesto Avocado Grilled Cheese!
Notes
This sandwich is perfect on its own, but can be served with a side of fresh salad or a warm bowl of tomato soup. For added flair, sprinkle some extra pesto on top before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispiness.