Grilled Cheese & Chicken with Pesto Kale
plus Blood Orange, Roasted Sweet Potato Wedges & Chili Lime Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chopped Chicken Breast
½ ounce
Sunflower Seeds
4 ounce
Kale
2 unit
Sweet Potato
½ cup
Mozzarella Cheese
(Contains: Milk)
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 teaspoon
Chili Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
1 unit
Lime
1 unit
Blood Orange
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut sweet potatoes into ½-inch-thick wedges. Remove and discard any large stems from kale. Roughly chop sunflower seeds. Zest and quarter lime. Peel orange, removing as much white pith as possible. Discard peel. Thinly slice orange into rounds, removing any seeds.
Toss sweet potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender and slightly crispy, 25-30 minutes.
Heat a large drizzle of olive oil in a large pan over medium heat. Add kale and a splash of water; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until wilted and tender, 1-2 minutes.
Turn off heat; transfer to a medium bowl. Wipe out pan.
To bowl with kale, stir in basil paste and sunflower seeds. Taste and season with a squeeze of lime juice, salt, and pepper.
In a small bowl, mix together mayonnaise, lime zest, juice from one lime wedge (two wedges for 4 servings), and as much chili powder as you like.
Place half the sourdough slices on a clean work surface.
Evenly layer with gouda, as much blood orange as you like, and pesto kale. Top with mozzarella. Close with remaining sourdough slices to form sandwiches.
Melt 1 TBSP butter in pan used for kale over medium heat. Once hot, add sandwiches and push around in pan until butter has absorbed. (TIP: Work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese melts slightly, 4-6 minutes.
Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until bread is golden brown and cheese fully melts, 4-6 minutes.
Transfer sandwiches to a cutting board; halve crosswise.
Divide sandwiches and sweet potato wedges between plates. Serve with chili lime mayo on the side.
