A delightful grilled cheese loaded with veggies, this is a quick and satisfying weeknight dinner. Keeping some of the veggies raw adds a nice, fresh element. For best taste make sure not to skimp on your bread! I like to serve these along with a side of root vegetable chips.
Cook Time:30 Minutes
- 8 slices of quality bread, hearty multigrain is best
- 8 slices of provolone cheese, roughly 8 ounces
- 1 large red bell pepper
- 2 small avocados, mashed with a fork
- 1/2 a medium red onion
- 1 cup chopped kale, stems removed
- Fresh tomatoes, sliced
- Unsalted butter
- Pinch of cayenne
- Salt and pepper to taste
- If you have a gas stove, turn a burner to medium and place the red bell pepper directly on the grate. If you don’t have a gas stove you can use the broiler or buy pre-charred bell peppers. When the first side begins to char, rotate the pepper using tongs until all sides are blackened, then set aside to cool. Meanwhile, chop the onion, then caramelize them in a pan over medium heat with a little bit of salt. Add a pinch of cayenne.
- Once the peppers have cooled, chop them up, and add them to the caramelized onions. Stir in chopped kale until wilted. Set aside. Slice the fresh tomatoes and set aside as well.
- Heat a cast iron, heavy bottomed pan, or griddle until hot. Add in a tablespoon of butter (it should be sizzling) and allow to melt. Add 4 slices of your bread to the pan (or work in batches if you don’t have room) and add 2 slices of provolone cheese to each slice. Allow to cook for about 90 seconds, until cheese has started to melt. Top with the veggie medley and sliced tomatoes. Spread the mashed avocado on the other 4 slices of bread and add to the sandwich in the pan. Lightly compress, then using a spatula flip the sandwich so you can toast the other side. You may need to add more butter.
- When both sides have adequately browned remove from the pan and place on a warm plate. Slice on the diagonal and serve with a side of potato chips.