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Grilled Cheese with Prosciutto and Kale
and panko avocado fries

Active: 35 minTotal: 35 min

I know how much you all love your grilled cheese and this version packs in kale leaves, prosciutto slices, and more of that delicious artichoke-spinach pesto. This time we're pairing it with baked avocado fries, which I had for the first time at brunch a few months ago. It was amazing, and I'm excited to have you all give it a try with a great garlicky-lemon dip.

Dependency

Ingredients

Servings:
4
Metric
Grilled Cheese with Artichoke-Spinach Pesto:
  • Kale - 2 stalks, leaves of
  • Cooking oil - 2 Tbsp
  • Butter - 4 Tbsp
  • Sandwich bread - 8 slices
  • Cheese - 8 slices ((Try gruyere, swiss, gouda))
  • Leftover artichoke-spinach pesto - 3/4 cup
  • Prosciutto - 8 slices
Panko Avocado Fries:
  • Flour - 1/4 cup
  • Egg - 1, whisked
  • Panko breadcrumbs - 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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 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 panko, paprika, some salt and pepper, and cooking oil.
  4. Avocado - Slice into wedges.

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 panko. 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 panko 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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (49)
Gluten-free (1)
Paleo (12)
Vegetarian (7)

33 reviews

The sandwich was yummy but not a fan of the avocado fries.

By: Kerri
Posted: Mar 23, 2014
Diet: Original
0 Helpful

Fries were intriguing twist, but ultimately my family wasn't a fan of this meal.

By: Nicole
Posted: Mar 22, 2014
Diet: Gluten-free
0 Helpful

We enjoyed the sandwiches but I need to learn how to buy avacados. I bought them a bit soft on Sunday and by Thursday when I cooked this meal they had gone bad. So we enjoyed the sandwiches with a salad.

By: Jan
Posted: Mar 22, 2014
Diet: Original
0 Helpful

everyone loved the chicken! (did not make the avocado fries - picky eaters)

By: Cindy
Posted: Mar 22, 2014
Diet: Paleo
0 Helpful

A lot of calories, but very good!

By: Loren
Posted: Mar 21, 2014
Diet: Original
0 Helpful

This was SUPER rich. I don't know that I would serve these two items together again, but they were both very good.

By: Becca
Posted: Mar 21, 2014
Diet: Original
0 Helpful