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avocado and kale pesto grilled cheese sandwich

There are three reasons I like this grilled cheese sandwich.

It can reduce your food waste.
It’s healthy.
It tastes just great.

All of us who bake bread regularly knows it’s hard to eat everything while it’s still fresh. The sourdough bread can taste great for 2-3 days, but after that, it becomes boring.
Now, there are lots of things you can do with stale sourdough bread, like bread crumbs, croutons, and much more. But making a toasted sandwich is also an excellent choice.
You can’t use bone dry bread, but a one or two-day-old pice of loaf works fine.

This sandwich is packed with healthy ingredients.
I know what you are thinking.
All that Mozzarella contains lots of fat, isn’t it?
OK, ok, there is mozzarella cheese on this sandwich, but there is also avocado and kale which qualifies as superfoods.
The kale is mixed with arugula, garlic, olive oil, and parmesan cheese to a pesto I have written about in an earlier post.

I don’t think I have to convince you that this sandwich sounds delicious. I mean, everything that contains mozzarella and pesto has to be a winner. So let’s start and making a grilled sandwich with avocado and kale pesto.

PREPARE THE INGREDIENTS.

When I’m writing this post, it’s still winter here in Sweden. And that means problems as there’s tomato on this sandwich.
Tomatoes taste like a glass of water at this time of year, so I had to do something that brought out at least some taste. I roasted the slices with olive oil, dried oregano, and a pinch of sugar until some water had evaporated.

roasted tomatoes

Meanwhile, you can cut the mozzarella and avocado in not too thin slices.
Take one big slice of sourdough bread and cut it in half. If you want extra crunchiness, you can toast the slices on ONE side in a skillet with some olive oil.

BUILD THE SANDWICH

Take one slice and place it on a piece of parchment paper with the toasted side upwards. Lay one of the tomato slices on the bread and continue with avocado and mozzarella. Repeat, so you have two layers. Sprinkle fresh ground black pepper on top.

building sandwich

SHUFFLE IT INTO THE OVEN

Now it’s time to roast it to the grilled cheese sandwich it’s supposed to be. Place it in the preheated oven with the second half of the bread slice. You can also use a flat top grill if the weather is nice, and you prefer to do the cooking in your garden. Let the slices of bread get some color before you build the sandwich directly on the grill. Fry on low heat until the mozzarella starts to melt.

But, hey. What about the kale pesto?
Keep reading. I’m coming to that.
Instead of looking at the clock, check the color of the sandwich.
When the mozzarella melts and gets a golden brown, nice color, it’s ready.
Now you can take out the sandwich and pour plenty of kale pesto over everything. If you want to, you can put it back into the oven for a minute or two, but I don’t think it’s necessary.
Why don’t I add the pesto before I put it in the oven?
Let me explain.

I don’t think any pesto gains much by being heated. Besides, kale contains nutrition that is heat sensitive (vitamin C), and I want to keep as many as possible intact.

Avocado and kale pesto grilled cheese

All that remains is to place the second slice of bread on top of your grilled cheese sandwich and eat and enjoy. Eating something healthy that taste that good is a double pleasure.

Avocado and kale pesto grilled sandwich