A simple grilled cheese was my favorite meal growing up. I was a pretty picky eater, so anything with melted cheese was a sure fire way to make me happy. My mom started sneaking vegetables into my grilled cheeses. A few peppers here, a mushroom there, and before you knew it I started liking all kinds of vegetables. The recipe below reminds me of my mom's sneaky way of getting me to eat my greens!
This melty sandwich is a great way to enjoy comfort-style food while still eating relatively healthy. We chose whole-grain bread to give you a serving of good, complex-carbohydrates and mushrooms and kale to boost your vitamin and mineral intake. It's actually a bonus that this pretty healthy sandwich also tastes great!
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Mushroom melt
2
5 minutes
25 minutes
30 minutes
4 ounces crimini mushrooms, thinly sliced
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 cup kale, roughtly chopped
4 slices whole wheat bread
2 tablespoons mayonnaise
4 slices cheddar cheese
Preheat the oven to 450 degrees. Line a sheet pan with parchment paper and set aside.
In a small bowl, toss the sliced mushrooms with the olive oil, balsamic vinegar, salt, and pepper. Spread them out on the sheet tray and bake for 15 minutes, until they're slightly caramelized.
Add the chopped kale and cook for an additional 5 minutes, until the kale is crispy.
Once the mushrooms and kale are cooked, heat a cast iron skillet over medium-high heat.
Coat one side of each bread with the mayonnaise. Place the mayonnaise side down and build the sandwich by placing a slice of cheddar cheese down on the bread, followed by half of the mushroom filling. Top with the remaining piece of cheddar cheese and the remaining slice of bread, mayonnaise side out, on top. Repeat with the other sandwich.
Cook the sandwiches, mayonnaise side down on the skillet, until it is golden brown, about 5 minutes. Flip the sandwich and repeat on the other side for 5 minutes.
Slice the sandwiches in half and serve.