Southern Pimento Grilled Cheese with kale salad

• Vegetarian

• Produce

  • 3 oz Kale
  • 1 tsp Oregano, dried
  • 1 Red onion
  • 1 Roma tomato

• Condiments

  • 1/4 oz Dijon mustard

• Baking & Spices

  • 2 oz Red peppers, roasted

• Oils & Vinegars

  • 1/2 fl oz Rice vinegar, seasoned

• Bread & Baked Goods

  • 4 Sourdough bread, Slices

• Dairy

  • 3 oz Cheddar jack cheese
  • 3 oz Cream cheese

Found on homechef.com

Description

Directions

• 1 Before Cooking Preheat oven to 375 degrees Thoroughly rinse produce and pat dry Set cream cheese on counter to soften Prepare the Ingredients Cut roasted red pepper into ¼" dice. Stem kale and coarsely chop. Core Roma tomato and cut into ¾" dice. Peel onion and slice into ¼" rounds. 2 Make the Kale Salad Whisk together seasoned rice vinegar, oregano, and 2 Tbsp. olive oil in a large mixing bowl. Add kale, red onion (to taste), and Roma tomato. Toss to combine and season to taste with salt and pepper. Kale is a hearty green that benefits from soaking in vinaigrette while you cook. 3 Make the Pimento Cheese Combine cream cheese, shredded cheddar-jack, roasted red peppers, Dijon, and a pinch of salt and pepper in a mixing bowl. Mix until well combined. A wooden spoon works best. 4 Cook the Grilled Cheese Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium heat. Spread cheese on two slices of sourdough bread and top with remaining slices. Place sandwiches in pan and cook 3 minutes, or until golden brown. Carefully flip and transfer pan to oven. Bake 5-6 minutes, or until second side is golden brown. Carefully remove from pan and let rest 5 minutes before slicing. 5 Plate the Dish Slice grilled cheese and serve with kale salad on the side. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

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