Kale pesto avocado grilled cheese

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Grilled cheese sandwiches are delicious, but they can come to be a bit boring, can't they? Well, move over sandwiches that are just filled with cheese and enter delicious grilled cheese sandwiches filled with so much more. In the recipe below, you'll find a sandwich that layer upon layer, is pure deliciousness. And unlike any other grilled cheese you've ever tasted before.
It starts with pesto, which can be store-bought so there's no extra work for you. Then it moves into kale and avocado, which is not only healthy, but also makes these sandwiches so much healthier, and tastier too! Of course everything is covered with melted cheese and sandwiching it all between pumpernickel just boosts the nutrition factor.
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Cooktop Cove
Kale, pesto, avocado grilled cheese
4 sandwiches
10 minutes
15 minutes
25 minutes
2 tablespoons olive oil
1 bunch kale leaves, washed with tough stems and ribs removed
8 slices pumpernickel bread
1/4 cup store-bought pesto
2 avocados, halved, seeded, peeled, and sliced
4 tablespoons butter, softened
4 slices Havarti cheese
Heat a skillet over medium heat and add olive oil. When hot add the kale and cook, stirring regularly, until it has just wilted, about 3 or 4 minutes. Remove from heat.
Butter one side of each slice of pumpernickel and spread a thin layer of pesto on the other side. Lay two pieces of bread, butter-side up, in a skillet set over medium heat. Top with Havarti cheese, wilted kale, and 4 or 5 slices of avocado. Top with another piece of bread, laying over top of the filling butter-side up. Repeat with remaining slices of bread, working in batches or in two frying pans if necessary, making four sandwiches in total.
Fry the sandwiches for about 5 minutes, until the bread is toasted and the cheese has started to melt. Carefully flip and fry the other side for another 3 to 5 minutes. Rest for about 5 minutes before slicing and serving.
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