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Active: 35 min Total: 35 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Grilled Cheese with Artichoke-Spinach Pesto:
  • Kale - 2 stalks , leaves of
  • Cooking oil - 2 Tbsp
  • Butter - 4 Tbsp
  • Gluten-free sandwich bread - 8 slices
  • Cheese - 8 slices ((Try gruyere, swiss, gouda))
  • Leftover artichoke-spinach pesto - 3/4 cup
  • Prosciutto - 8 slices
Almond-Crusted Avocado Fries:
  • Coconut flour (sub rice, tapioca, chickpea) - 1/4 cup
  • Egg - 1 , whisked
  • Almond meal - 1/2 cup
  • Paprika - 1/2 tsp
  • Cooking oil - 1 Tbsp
  • Avocado - 2 , sliced into wedges
Garlic and Parsley Dip:
  • Garlic - 1 clove , minced
  • Parsley - 3 sprigs , chopped ((loosely packed))
  • Greek yogurt - 1/4 cup
  • Mayonnaise - 3 Tbsp
  • Lemon juice - 1 Tbsp

Prep

  1. Make dipping sauce for avocado fries - Mince garlic and chop parsley. Mix with Greek yogurt, mayo, and lemon juice. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
  2. Kale - Peel off leaves. If making tomorrow’s meal, go ahead and prep all the kale leaves. (Can be done up to 3 days ahead)
  3. Prep breading stations - 1) In one bowl, mix almond flour with some salt and pepper; 2) In a second bowl, lightly whisk egg. If you like spice, add a few drops of your favorite hot sauce; 3) In a third bowl, mix together almond meal, paprika, some salt and pepper, and cooking oil.
  4. Avocado - Slice into wedges.

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Make

  1. Preheat oven to 450F (232C) degrees. Place a wired cooling rack into a sheet pan.
  2. Dip avocado wedges into flour, then egg, and then almond meal. Place breaded wedges on cooling rack. I found it pretty quick to do wedges one at a time. Shake and bake doesn’t quite work as well with delicate avocado wedges. Continue until done and then bake for 15 to 20 minutes until the almond meal gets golden.
  3. Microwave kale leaves for 1 minute, until wilted, on a microwave-safe plate.
  4. Butter one side of each piece of bread with about 1/2 tbs. (7.4 ml) of butter each. Lay out bread buttered-side down. Layer with 1 cheese slice, pesto, kale leaves, 2 prosciutto slices, 2nd cheese slice, and top with bread, buttered-side up. Continue until all sandwiches are made.
  5. Heat up a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes.
  6. Enjoy grilled cheese sandwiches with avocado fries dipped into your creamy dip!

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