Grilled Cheese with Chicken, Pesto Kale and Blood Orange

This isn’t your ordinary grilled cheese. We’re taking it up a notch with layers of creamy gouda and mozzarella, tangy blood orange slices and vibrant pesto-dressed kale, all nestled between golden sourdough slices. Paired with crispy roasted sweet potato wedges and a zesty chili lime mayo, this meal is a delightful balance of flavors and textures.

Perfect for a cozy dinner or a special lunch, this recipe brings together the comfort of a classic sandwich with the freshness of seasonal ingredients. The sweet potato wedges add a satisfying crunch, while the citrusy mayo provides a creamy, spicy kick. Get ready to impress your taste buds!

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

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 blood orange, removing as much white pith as possible. Discard peel. Thinly slice orange into rounds, removing any seeds.
2. Toss sweet potato wedges 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 the 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. Set aside.
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 tablespoon butter in the 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 tablespoon butter for each batch.) Cook until bread is golden brown and cheese melts slightly, 4-6 minutes. Add another 1 tablespoon 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, you can substitute sourdough with any sturdy bread like ciabatta or whole wheat. Just ensure it can hold up to the fillings and grilling.

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken breast. The sandwich will still be delicious with the cheese, kale and blood orange.

How do I store leftovers?

Store leftover sandwiches and sweet potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispiness.