Rain, rain, go away…
Last night was the perfect soup ‘n sammie night. Rainy, cold weather is when I crave warm soup and grilled cheese sandwiches.
This grilled cheese is full of veggies and cheese.
A red onion is sliced and then sauteed in a bit of olive oil until softened and browned. Once cooked, a splash of red wine vinegar is added for a little zing. I really loved the acidity that the vinegar brought to the sandwich.
Kale is thrown in a pot of boiling water and cooked until bright green. I used pre-sliced kale (since I’ll need some for another recipe later in the week). Kale can be bitter when raw but cooking for just a few minutes takes away the bitterness.
Two cheeses act as the glue for this sammie: Parmesan and Gruyere. I adored the combination of the cheeses with the caramelized onion and the kale added some “green” to the mix. I ended up having some sweetness mixed in because I didn’t have regular gluten-free bread (I had to use cinnamon raisin – and guess what, it worked!). The flavors are amazing.
One of the best vegetarian sandwiches I’ve ever had.
Warm, melty, crusty grilled cheese. Sandwich perfection.