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
- 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, 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
Didn't make fries. Sandwich was ok, prosciutto is too salty and stringy though.
The avocado fries were alright. I wouldn't put prosciutto on a sandwich like this next time. It's stringy and expensive.
We expected to love this but it wasn't for us. We didn't think the prosciutto really have the right texture for a grilled cheese and weren't huge fans of the avocado fries.
Sandwich was great!! We didn't care for the avacado fries.
didn't make the fries, grilled cheese was delish obvi
Meh. Not for me! Prosciutto doesn't work as a sandwich topping... it's too chewy! And the avocado fries ended up with a really weird crunchy/squishy texture. My husband enjoyed this meal but I won't be making it again. Darn!