If you’re tired of the same old, same old for Meatless Mondays, this sandwich with its unusual combination of vegetables and cheese might just perk up your menu. I served it with a hearty tomato soup, (read about it here.) last week when I wanted to have a meatless meal.
I had seen this sandwich recipe and earmarked it as one I wanted to try because of the inclusion of kale, with caramelized onions and two kinds of cheese. I’ve only recently grown to like kale and I wasn’t sure I would like it in a sandwich, but surprisingly it did not announce itself too strongly. The most prominent flavors were the onions and cheese, but the kale is quietly in the background, and you know you’re eating something healthy. We thoroughly enjoyed this sandwich and it was a good compliment to the tomato soup.
The two cheeses I used were Parmesan and smoked provolone. The recipe calls for raclette, but it may not be widely available so a good substitute is Gruyère, or any cheese with good melting properties, like provolone.
KALE AND CARAMELIZED ONION GRILLED CHEESE
Yield: Serves 4 ( 4 sandwiches)
- 4 medium sized kale leaves, stems removed
- 2 teaspoons canola oil
- 1 large or 2 medium red onions, cut into 1/2-inch thick slices
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon kosher salt
- 1 teaspoon red wine vinegar
- 8 slices multi-grain bread
- cooking spray
- 1 ounce finely grated Parmesan cheese, divided ( about 1/4 cup)
- 3.5 oz. shredded raclette cheese ( about 7/8 cup) or other shredded or sliced cheese
1. Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green. Drain; Pat leaves dry with paper towel.
2. Heat a skillet over medium-high heat. Add oil; swirl to coat. Add onion, pepper, and salt. Cool 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat; stir in vinegar, tossing to coat.
3. Heat a non-stick skillet or panini pan over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down. Sprinkle 1 tablespoon Parmesan on each slice.
Top with 1 kale leaf, one-fourth of onion mixture,
and about 1/4 cup shredded cheese, (or 1-2 slices of cheese).
Top with another slice of bread, sprayed side up.
4. Toast sandwiches until browned and cheeses are melted, turning over once. Repeat with remaining bread slices and remaining filling ingredients.
SOURCE: COOKING LIGHT Magazine