Dec 3, 2013

Kale Pesto Sweet Potato Grilled Cheese

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The best messy gluten free sandwich with ingredients I’ve never tried together before!

I was food gawking and saw alimentageuse.com’s recipe for Sweet potato  Pesto Grilled Cheese and had to try it.

 

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I started by making the pesto. Got out some chopped walnuts,

 

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lemon juice, parmesan, olive oil,

 

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and kale with stems removed.

 

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Into the blender I tossed the kale,

 

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and walnuts.

 

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I got it so it was fairly chopped.

 

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Added salt and parmesan

 

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Then added lemon juice and olive oil. Done.

 

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Now it’s sandwich time!

 

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I put a little butter on the outsides of the bread.

 

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Turned it over and added some kale pesto to one slice of bread

 

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And cooked sweet potato slices to the other.

 

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Topped each slice with pepper jack cheese

 

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put them to melt in the pan from the Catholic church fall bazaar sale that was only 5.00.

 

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Warm oozy melty good.

 

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But not exactly neat and mess free eating.

 

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Best eaten with a fork.

 

Kale Pesto sweet potato Grilled cheese

ingredients

 

 

Butter the  bread slices on one side, then on the un-buttered sides, spread the kale pesto  on one slice of bread.
Add the sweet potato slices on the other half, place cheese on the sweet potato and pesto,
Preheat a pan on medium low heat.
Cook open faced until cheese starts to melt and bread browns.
Place cheese sides together and serve with a fork.

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