Gourmet Grilled Cheese with Pesto Kale, Blood Orange and Roasted Sweet Potato Wedges

Take your grilled cheese to the next level with this gourmet twist. Golden sourdough bread is filled with creamy gouda and mozzarella, bright blood orange slices and pesto-dressed kale for a sandwich that’s both comforting and sophisticated. Paired with crispy roasted sweet potato wedges and a zesty chili lime aioli, this meal is a perfect balance of flavors and textures.

Whether you’re looking for a creative weeknight dinner or a fun weekend lunch, this recipe delivers a restaurant-quality experience at home. The combination of tangy citrus, nutty pesto and melted cheese is absolutely irresistible.

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Ingredients

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges. Remove and discard any large stems from kale. Roughly chop sunflower seeds. Zest and quarter lime. Peel orange, removing as much white pith as possible. Discard peel. Thinly slice orange into rounds, removing any seeds.
2. Toss sweet potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until tender and slightly crispy, 25-30 minutes.
3. Meanwhile, heat a large drizzle of olive oil in a large pan over medium heat. Add kale and a splash of water; season with garlic powder, salt and pepper. Cook, stirring occasionally, until wilted and tender, 1-2 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan. To bowl with kale, stir in basil paste and sunflower seeds. Taste and season with a squeeze of lime juice, salt and pepper.
4. In a small bowl, combine mayonnaise, lime zest, juice from one lime wedge (two wedges for 4 servings) and as much chili powder as you like.
5. Place half the sourdough slices on a clean work surface. Evenly layer with gouda, as much blood orange as you like and pesto kale. Top with mozzarella. Close with remaining sourdough slices to form sandwiches.
6. Melt 1 TBSP butter in pan used for kale over medium heat. Once hot, add sandwiches and push around in pan until butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese melts slightly, 4-6 minutes. Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until bread is golden brown and cheese fully melts, 4-6 minutes.
7. Transfer sandwiches to a cutting board; halve crosswise. Divide sandwiches and sweet potato wedges between plates. Serve with chili lime mayo on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or brioche will work, but sourdough adds a nice tang.

Can I make this recipe vegan?

You can substitute vegan cheese and butter and use a plant-based mayo. The pesto kale and roasted sweet potatoes are already vegan-friendly.

How do I store leftovers?

Store the sandwich and sweet potato wedges separately in airtight containers in the fridge for up to 2 days. Reheat the sandwich in a pan or oven to restore crispiness.