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Grilled Cheese with Kale and Peppers

This 5-ingredient recipe amps up the nutrition in a childhood favorite by loading it with veggies, while pepper Jack cheese means it’s anything but boring. Serve it as a comforting lunch or light dinner.

Serves 2
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
604 calories per serving


> 1/2 cup frozen chopped kale, thawed
> 1/4 cup frozen mixed pepper strips, thawed and patted dry
> 3 tbsp mayonnaise
> 4 slices sourdough bread
> 4 oz pepper Jack cheese, grated


To a small microwave-safe container, add the kale, mixed pepper strips, and 2 tbsp water. Cover with vented plastic and microwave 1–2 min., until wilted. Drain liquid from kale mixture and blot dry with a paper towel.
Spread the mayonnaise on 1 side of each bread slice. Arrange bread mayonnaise-sides down. Divide half of cheese between 2 slices of bread. Divide kale mixture between piles of cheese. Top with remaining cheese and 2 slices of bread, mayonnaise-sides up.
Heat a 10-inch skillet on medium and add sandwiches to it. Cook 2–4 min. per side, until bread is golden brown and cheese is melted.

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