Grilled Cheese Sandwich with Kale Artichoke Pumpkin Seed Pesto

Grilled Cheese Sandwich with Kale Artichoke Pumpkin Seed Pesto might be a good recipe to expand your main course repertoire. For $1.66 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 337 calories, 16g of protein, and 14g of fat per serving. This recipe serves 8. It will be a hit at your The Fourth Of July event. Many people made this recipe, and 1399 would say it hit the spot. A mixture of pepper, water, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Jeanettes Healthy Living. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 90%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Kale and Pumpkin Seed Pesto Pasta, Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese, and Pesto, Artichoke, and Havarti Grilled Cheese.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 cup cooked artichoke hearts

1 cup cilantro leaves

1 tablespoon extra virgin olive oil

2 garlic cloves, chopped

6 cups kale leaves (5 ounces)

1 tablespoon lemon juice

low-fat cheddar cheese, shredded or sliced

1 tablespoon olive oil

1/4 teaspoon pepper

1 cup raw pumpkin seeds

1/4 teaspoon salt

2 scallions, chopped

gluten free rolls or bread

1/4 cup water or more

Equipment:

frying pan

pot

panini press

grill

Cooking instruction summary:

Heat 1 tablespoon olive oil in a skillet over medium heat and add pumpkin seeds. Saute pumpkin seeds until they pop a little and puff up, about 4 minutes. They do not all have to be brown. Add one chopped garlic clove and cook for one minute. Transfer to a plate to cool.Bring a large pot of water to a boil. Add kale leaves and cook for a minute, until kale loses its chalky taste. Drain well. Place kale, one chopped garlic clove, salt, pepper, extra virgin olive oil, water, artichoke hearts, cilantro leaves, scallions, and lemon juice. Process until smooth, scraping down the sides. Add a little more water if you like a thinner consistency.Spread a generous amount of on one side of roll or slice of bread. Top with a slice of cheese or some shredded cheese. Lightly brush outside of roll or bread with olive oil. Grill on a panini press or in a cast iron skillet until nicely browned on both sides.

 

Step by step:


1. Heat 1 tablespoon olive oil in a skillet over medium heat and add pumpkin seeds.

2. Saute pumpkin seeds until they pop a little and puff up, about 4 minutes. They do not all have to be brown.

3. Add one chopped garlic clove and cook for one minute.

4. Transfer to a plate to cool.Bring a large pot of water to a boil.

5. Add kale leaves and cook for a minute, until kale loses its chalky taste.

6. Drain well.

7. Place kale, one chopped garlic clove, salt, pepper, extra virgin olive oil, water, artichoke hearts, cilantro leaves, scallions, and lemon juice. Process until smooth, scraping down the sides.

8. Add a little more water if you like a thinner consistency.

9. Spread a generous amount of on one side of roll or slice of bread. Top with a slice of cheese or some shredded cheese. Lightly brush outside of roll or bread with olive oil. Grill on a panini press or in a cast iron skillet until nicely browned on both sides.


Nutrition Information:

Quickview
336k Calories
15g Protein
14g Total Fat
37g Carbs
22% Health Score
Limit These
Calories
336k
17%

Fat
14g
22%

  Saturated Fat
2g
17%

Carbohydrates
37g
12%

  Sugar
4g
6%

Cholesterol
5mg
2%

Sodium
640mg
28%

Get Enough Of These
Protein
15g
32%

Vitamin K
140µg
134%

Iron
12mg
67%

Vitamin A
2244IU
45%

Vitamin C
28mg
35%

Manganese
0.52mg
26%

Phosphorus
253mg
25%

Copper
0.39mg
20%

Calcium
163mg
16%

Magnesium
61mg
15%

Fiber
2g
9%

Zinc
1mg
8%

Selenium
5µg
7%

Vitamin B2
0.1mg
6%

Potassium
194mg
6%

Vitamin E
0.76mg
5%

Vitamin B6
0.09mg
4%

Folate
16µg
4%

Vitamin B1
0.05mg
3%

Vitamin B3
0.64mg
3%

Vitamin B12
0.14µg
2%

Vitamin B5
0.15mg
1%

covered percent of daily need
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