Grilled Cheese with Prosciutto and Kaleand panko avocado fries
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.
- 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
- 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 - 1 clove, minced
- Parsley - 3 sprigs, chopped ((loosely packed))
- Greek yogurt - 1/4 cup
- Mayonnaise - 3 Tbsp
- Lemon juice - 1 Tbsp
- 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)
- 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)
- 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.
- Avocado - Slice into wedges.
- Preheat oven to 450F (232C) degrees. Place a wired cooling rack into a sheet pan.
- 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.
- Microwave kale leaves for 1 minute, until wilted, on a microwave-safe plate.
- 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.
- 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.
- Enjoy grilled cheese sandwiches with avocado fries dipped into your creamy dip!
This meal has 33 reviews
The sandwich was good though a little greasy. Next time I may not butter both sides of bread with butter. Also my husband was not a fan of the avocado. Perhaps I'll make a salad instead next time.
All of this was great, especially the avocado fries! My husband is a skeptic on what he calls "things pretending to be what they aren't," i.e., fries that aren't fries, and he LOVED the avocados!
After the vote, the chicken got four stars. It was awesome. We used small breasts, so they only needed 3 minutes on each side and then just another 3 minutes. They were perfect. We haven't made the fries yet. Someone had taken the avocados I bought for this meal in their lunch, so I'll have to get more and make them another night. I can't wait to try them.
I did not enjoy the pesto, nor do I like prosciutto, so I did not eat this one. However, it got rave reviews from everyone else. My husband really enjoyed this combo and said it was even better than the caramelized onion and jam grilled cheese!
Used rye bread and gruyere cheese, probably not the best choice in bread but otherwise was good.
This got great reviews from all. The only thing I did differently was bake it in the oven after trying to cook it on the stove for a few minutes with the stuffing falling out. The oven worked really well.