Kale and Mushrooms Grilled Cheese Sandwich

Featured in the Honolulu Star-Advertiser on April 22, 2020.

Kale and mushroom grilled cheese sandwich


Kale and Mushrooms Grilled Cheese Sandwich

  • 3 tablespoons butter, divided
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 3/4 cup kale leaves, stemmed and chopped
  • Pinch of red pepper flakes
  • Kosher salt to taste
  • 4 slices sourdough bread
  • 4 1-ounce slices of your favorite cheese, such as Swiss


  1. In a medium skillet, melt 1 tablespoon butter on medium-high.
  2. Add mushrooms and cook for 3 to 4 minutes; add onion and cook for an additional 3 to 4 minutes; then add kale and red pepper flakes; sauté until onion is translucent and kale has softened.
  3. Season with kosher salt to taste and remove from heat.
  4. Wipe skillet and heat on medium-high.
  5. Butter one side of each slice of bread.
  6. Place 1 bread slice butter-side down onto skillet bottom and add 1 slice of cheese, then mushroom-kale mixture, then 1 more slice of cheese.
  7. Place second slice of bread butter side up on top of sandwich.
  8. Grill until bottom bread is lightly browned and flip over; continue grilling until cheese is melted.
  9. Repeat to make a second sandwich.

Serves 2.

Approximate Nutrient Analysis per serving (based on Swiss Cheese):
650 calories, 42 g fat, 21 g saturated fat, 170 mg cholesterol, 650 mg sodium, 46 g carbohydrate, 1 g fiber, 2 g sugar, 21 g protein


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