Kale + Caramelized Onion Grilled Cheese

There is nothing that brings me comfort like a grilled cheese and tomato soup.  I was first introduced to the concept at summer camp.  It was one of those meals that was so looked forward to that we'd sing praises to the cook before we were even done. (Yes, sing. Didn't you sing during meals at camp too? No? Just me?)

This is grown-up grilled cheese, for sure - it makes me feel a bit more healthy to stick some kale in there.  But never fear - I still dunked in some good old Campbell's Tomato Soup.  Maybe someday when I'm a real adult, I'll make my own tomato soup too.

Makes 3 sandwiches

Ingredients:

6 slices Bread (I love both When Pigs Fly and Iggy's sourdough)
1 cup Mozzerella or White Cheddar Cheese, shredded
1/2 package Baby Kale
1 Onion, chopped
1 tsp Coconut Oil

1. Chop onion.  Cook in coconut oil in a large pan until tender and browned, stirring frequently.

2. Add kale to onion, and stir in until kale begins to wilt. Take off heat.

3. Lay out bread on a large plate or cookie sheet, and cover 3 slices with cheese.  Add on kale mixture, and close sandwiches.

4. Place sandwiches on a panini maker, pan, or grill.  Cook for 3 minutes, or until cheese melts. Serve with tomato soup.

I'd rather be here for dinner today, then anywhere else I know....

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Original Recipe:

Cooking Light

Egg, Asparagus + Pickled Onion Sandwich

This sandwich was so freakin' amazing.  It combines my love of asparagus, hard boiled eggs and baguette - what isn't to like?  Next time, I will chop up the asparagus to make the sandwich stay together better, because it is messy trying to bite through those stalks.

I also ate this open-faced.  Because I wanted it to last forever.

Serves 2

Ingredients:

1 bundle Asparagus, chopped
2 small Baguettes (or 1 large, divided)
4 Eggs, hard boiled and sliced
2 tbsp Olive Oil, divided
1/4 Red Onion, diced
French Mustard, to taste
1/4 cup Red / White Wine Vinegar
Lemon Juice, to taste
2 tbsp Fresh Dill, diced
Salt + Pepper

1. Place eggs in a pot and add water until eggs are just covered.  Boil water, then simmer for 10 minutes.  Place eggs in freezer to cool quickly.

Hard boiled eggs are also one of my favorite healthy snacks, so I made extras.

2. Dice red onion and place in a small bowl with the red wine vinegar to pickle.  Set aside.

3. Trim asparagus and chop into 1-inch pieces.  In a large pan, heat 1 tbsp olive oil and add asparagus.  Sear for 3-4 minutes on each side.  Don't move asparagus too much, to get a good char.

4. Dice dill.  Peel and slice eggs. Drain onions.

5. Split baguettes and toast.  Smear with olive oil and mustard.  Top with asparagus, eggs, dill, onions, and spray lemon juice on top.  Add salt + pepper to taste.

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Original Recipe:

The Kitchn