Pesto Grilled Cheese with Kale


A grown-up version of the traditional cheese sandwich, this Pesto Grilled Cheese with Kale is great for kids too! Sneak a little extra greens into their diet by layering the kale with sharp melty cheddar cheese and crisp sourdough bread.

A nice dollop of basil pesto in between the bread and cheese adds a solid kick of flavor. The pesto also plays nicely with the sautéd kale, adding seasoning to the vegetable. Of course, this recipe uses butter to grease the bread and ensure those crusts edges are golden brown and crunchy when they hit the hot pan. Just stop in to Tacoma Boys to grab the best ingredients and get cooking!


  • Time

    20 m

  • 1-2 servings

  • Cals


  • 1 tsp avocado oil
  • 2 cups kale, chopped 
  • 2 tbsp butter
  • 2 slices Seattle Sourdough Baking Co. Bread
  • 2-4 tbsp Christopher Ranch Pesto
  • 1 ½ cups sharp white cheddar cheese, shredded


  • Cook the kale

    Preheat a medium skillet over medium heat with avocado oil. When the skillet is hot, add kale and sauté, stirring occasionally, until tender. Remove kale from the skillet and set aside.
  • Prep the bread

    Butter one side of both slices of bread. Spread 1-2 tbsp of pesto on the other side of each slice. Place slices, buttered side down, in the skillet over medium-high heat.
  • Add the goods

    Evenly distribute sautéd kale over the pesto. Evenly distribute shredded cheese over the kale. Place a lid over the skillet and cook for 4-7 minutes, until the underside of the bread is golden brown and crisp and the cheese is melted.
  • Flip and serve!

    Flip one half of the sandwich over the other half and cut in half, if desired. Serve hot.

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