The thing I love about grilled cheese sandwiches is that the possible combinations are only limited by your imagination. Savory, sweet, full-throttle or low-key, creating the flavor combinations is more than half the fun.

This grilled cheese combines earthy flavor of mushroom with the latest ‘it-ingredient’, kale, lending a pack of nutritional value to a decadent, cheesy lunch and is a great way to get kids to eat their veggies without even realizing they are.

Pairing these ingredients with the mellow flavors of a Baby Swiss and the lush flavors are enough to roll right off your tongue and quickly into your belly. The perfect recipe for a dunk into soup or gussied up enough to serve as a lunch for friends and impress them with your use of these superfoods.

Mushroom & Kale Grilled Cheese
Makes 2 sandwiches


3 tablespoons butter, divided
12-15 small brown mushrooms, sliced (about 1 cup)
1/4 cup onion, chopped
3/4 cup kale leaves, stemmed and chopped
Pinch of red pepper flakes
Kosher salt
4 slices garlic sourdough bread
8 slices Baby Swiss Cheese


Heat a medium-sized skillet to medium high, add 1 tablespoon butter and heat to melt. Add mushrooms and cook for 3-4 minutes then add onion and cook for an additional 3-4 minutes and then add kale and red pepper flakes and sauté until onion is translucent and kale has softened. Season with kosher salt and remove from heat.

Spread butter on 1 side of each slice of bread, then stack buttered sides together. Layer 2 slices Baby Swiss on top of bread stack, then add kale and mushroom mixture then 2 more slices of Baby Swiss. Place bread buttered side down in a fry pan over medium-high heat. Cover with lid and let cook for 3-4 minutes or until golden.

Reduce heat to medium and flip sandwich to other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully. Repeat with next sandwich.

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