Kale Pesto Grilled Cheese with Marinara Sauce
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Ingredients & Equipment
What we send
- 2 ouncescurly kale
- 1/4 ouncebasil
- 4 ouncesfresh mozzarella
- 1 clovegarlic
- 2 tablespoonspine nuts
- 1 ouncegrated Parmesan cheese
- 3/4 teaspoondried oregano
- 1jar marinara sauce
- 4 slicesbrioche
- 1 ounceshredded mozzarella and provolone cheese blend
What You’ll Need
- olive oil
- kosher salt
- black pepper
- blender or food processor (optional)
- 10" medium high-sided pan with lid
- baking sheet
- Tree Nuts
Preheat oven to 425ºF. Rinse all produce. Roughly chop or tear kale leaves, discarding long stems. Pick basil leaves, discarding stems. Halve lemon. Thinly slice mozzarella. Mince garlic.
Make kale pesto
In a blender or food processor, combine pine nuts, kale, basil, half of garlic, 1 tablespoon water, and 2 tablespoons olive oil; pulse until smooth. Stir in half of Parmesan, 1 squeeze lemon juice, ½ teaspoon salt, and pepper as desired. Set kale pesto aside until Step 4. Save remaining lemon to brighten a glass of water.
Simmer marinara sauce
Heat 2 teaspoons olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add oregano and remaining garlic and sauté until fragrant, about 1 minute. Increase heat to medium high and add marinara sauce. Simmer, stirring, until warmed through and flavors have melded, 6-8 minutes more. Season with ½ teaspoon salt and pepper as desired. Remove pan from heat; cover and set aside until Step 6.
While marinara simmers, drizzle olive oil over 1 side of bread slices. Arrange oil-side up on a baking sheet and bake until beginning to crisp, 2 minutes, then flip. Spread kale pesto over plain sides of bread slices and top with shredded mozzarella and provolone, then remaining Parmesan, then mozzarella slices. Return to oven and bake until cheeses are melted and bread is golden, 3-4 minutes more.
Close sandwiches, pressing to adhere. Return to oven and bake until tops of sandwiches are golden, 1-2 minutes.
Plate kale pesto grilled cheese
Cut kale pesto grilled cheese in half on a diagonal. Divide marinara sauce between small bowls and serve with sandwiches for dipping. Dig in!