Cruelty Free Sandwich Diet: sweet potato grilled cheese sandwich with kale pesto
By sidecars
For more information on the "diet", check out more of my recipes.
- 2
Ingredients
- Kale Pesto:
- For the sandwiches: Serves two
- 1-2 TBS olive oil
- 1 large sweet potato, scrubbed clean and cut into 1/4 inch rounds
- 4 slices of your favorite sandwich bread
- goat cheese
- red onion
- arugula
- salt and pepper
- 1/2 cup pine nuts
- 2 cups firmly-packed fresh kale
- 2-3 cloves garlic
- 1/2 tsp. kosher salt
- 1/4 cup grated parmesan cheese
- 2 Tbsp. to 1/2 cup olive oil
Preparation
Step 1
Preheat your oven to 400. In a large bowl mix sweet potatoes with olive oil, salt and pepper. Transfer to a prepared baking sheet. Roast in the oven for 10-15 minutes (flipping sweet potatoes halfway through) or until sweet potatoes are fork tender. Remover from oven and set aside. Leave the oven on.
pesto:
Place pine nuts in a dry skillet, and toast, shaking occasionally, until golden brown, about 3 minutes.
Place kale in a food processor fitted with a metal blade. Add pine nuts, garlic and salt. Pulse until kale is finely chopped.
Add cheese, and pulse until cheese is incorporated. Do not puree or overprocess. The pesto should still be chunky.
Drizzle in olive oil, and continue to pulse until the pesto reaches the desired consistency.
To assemble your sandwiches first smear a healthy portion of kale pesto on both slices of bread. Place a few rounds of sweet potato, followed by red onion, goat cheese crumbles, and a drizzle of olive oil. Place sandwiches open-faced in the oven for a couple of minutes, or just until bread toasts and cheese melts. Remove from oven and add arugula. Enjoy!