These ooey, gooey grilled cheese sandwiches use four (count ’em, four) types of cheese: shredded mozzarella, shredded provolone, fresh mozzarella, and Parmesan. They’re sandwiched between toasted brioche with a vibrant basil-kale pesto. Embrace your inner kid and dunk the sandwiches in the warm marinara sauce (that’s exactly what we did).
Adapted from Plated.com
2 ounces curly kale
1/4 ounce basil
4 ounces fresh mozzarella
1 clove garlic
2 tablespoons pine nuts
1 ounce grated Parmesan cheese
3/4 teaspoon dried oregano
One 8-ounce jar marinara sauce
4 slices brioche
1 ounce shredded mozzarella
1 ounce shredded provolone cheese blend
Preheat oven to 425ºF.
Rinse all produce. Roughly chop or tear kale leaves, discarding long stems. Pick basil leaves, discarding stems. Halve lemon. Thinly slice mozzarella. Mince garlic.
To make kale pesto, add to a blender or food processor, combine pine nuts, kale, basil, half of garlic, 1 tablespoon water, and 2 tablespoons olive oil; pulse until smooth. Stir in half of Parmesan, 1 squeeze lemon juice, ½ teaspoon salt, and pepper as desired. Set kale pesto aside.
Heat 2 teaspoons olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add oregano and remaining garlic and sauté until fragrant, about 1 minute. Increase heat to medium high and add marinara sauce. Simmer, stirring, until warmed through and flavors have melded, 6-8 minutes more. Season with ½ teaspoon salt and pepper as desired. Remove pan from heat; cover and set aside until ready to use.
While marinara simmers, drizzle olive oil over 1 side of bread slices. Arrange oil-side up on a baking sheet and bake until beginning to crisp, 2 minutes, then flip. Spread kale pesto over plain sides of bread slices and top with shredded mozzarella and provolone, then remaining Parmesan, then mozzarella slices. Return to oven and bake until cheeses are melted and bread is golden, 3-4 minutes more.
Close sandwiches, pressing to adhere. Return to oven and bake until tops of sandwiches are golden, 1-2 minutes.
To serve, cut kale pesto grilled cheese in half on a diagonal. Divide marinara sauce between small bowls and serve with sandwiches for dipping.
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