Grilled cheese with kale & pickled peppers
Give your basic grilled cheese a flavorful upgrade with tender kale, lightly spicy cherry peppers, and grainy mustard.
2 cup(s), chopped, packed
Pickled red cherry pepper(s)
2 Tbsp, finely chopped
Light multigrain bread
Reduced fat American cheese
- Place kale in a small microwave safe bowl and sprinkle with ¼ tsp water. Cover with plastic wrap and poke holes on top to vent. Cook kale for 3 to 3 ½ minutes or until wilted. Remove plastic wrap and press kale with a paper towel or clean kitchen towel to remove any remaining water. Stir in chopped cherry pepper.
- Spread grainy mustard on one slice of bread, layer with kale mixture and cheese. Top with remaining slice of bread.
- Coat a small nonstick pan with cooking spray and heat over medium heat. Cook the sandwich for 2-3 minutes per side or until the bread is toasted and cheese is melted.
- Serving size: 1 sandwich