Pimped-out Grilled Cheese



You’d never know that I’ve been eating pretty clean recently, huh?

I have a confession. While I lead an unbelievably full and wonderful life in almost every way, I have a very real issue with wanting every meal to be either pizza or grilled cheese. #thestruggleisreal, y’all.

Bread? Bread is my absolute complete and total BFF. GOOD bread, mind you – none of that airy-fairy nonsense or good bread that’s now several days old and frankly, just not that good anymore.

But truly amazing bread? With a thick, crunchy crust and a soft, pillowy inside? Oh, my goodness gracious. I really, honestly, truly CANNOT EVEN. If it’s fresh out of the oven? Stop it. Stop it right now. Shut up and get out of here. 

DSC_0501My husband, who is not quite as passionate about bread as I am (can you believe that?), tries to bridge the gap by making me things that are bread-fueled, but somewhat hybridized into an arguably more exciting mix of flavors and textures. (I don’t need that, frankly. Give me a baguette and a bottle of good olive oil, and you can leave me be. Don’t watch, please.)

This grilled cheese is a great example of taking something like a simple grilled cheese – and to be clear, at a foundational level, all I require is bread, cheese, and butter – and just pimping the shit out of it until it is almost unrecognizable as a grilled cheese, but breathtakingly delicious at the same time.

It may not be a baguette directly to the face, but I ain’t complainin’.


Pimped-out Grilled Cheese

Serves two, or one if you’re feeling like a hungry hungry badass


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 slices artisan bread
  • 1 handful lacinato (dino) kale
  • 1⁄4 yellow onion, sliced
  • 1 handful fontina cheese


  1. Heat olive oil in a heavy-bottom pan. Add onions and cook over low heat until caramelized. Once onions are brown and soft (mmmm), add kale and sautée together.
  2. Melt butter in a pan over medium heat.
  3. Place bread in the hot pan and sprinkle cheese over each slice of bread. After 2-3 minutes, add kale and onion mixture and place 2 of the 4 pieces of bread on top of the other 2 pieces to form sandwiches.
  4. Cook until the outsides of the grilled cheeses are golden and crispy and the cheese is melted.
  5. Serve immediately!

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