Kale Grilled Cheese Sandwich

Kale Grilled Cheese Sandwich

with Tomato Basil Soup

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Can we say that you haven’t truly lived until you’ve had a grilled cheese dunked into tomato soup? The combination of a gooey, gushing sandwich and a warm, deeply flavored bowlful is the sort of thing that is guaranteed to take you to a happy place. But just to make sure that this is the food equivalent of a hug inside and out, we’re also stuffing sautéed kale in between the slices of bread, so that it’s as nutritious as it is delicious.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

½ ounce


4 ounce


4 ounce

Fresh Mozzarella


4 slice

Whole Wheat Bread


14 ounce

Marinara Sauce

1 unit

Veggie Stock Concentrate

4 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon


2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat47 g
Saturated Fat21 g
Carbohydrate68 g
Sugar12 g
Dietary Fiber9 g
Protein27 g
Cholesterol90 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve and peel onion, then thinly slice. Mince a few slices until you have ¼ cup minced onion and set aside. Heat a large drizzle of oil in a large pan over medium heat. Add sliced onion and cook, stirring, until soft and browned, 12-14 minutes. Stir in 1 tsp sugar and cook 1 minute more. Season with salt and pepper.


While onion cooks, pick basil leaves from stems; discard stems. Finely chop half the leaves. Remove and discard large ribs and stems from kale; cut or tear leaves into bite-size (roughly 1-inch) pieces. Thinly slice mozzarella.


Remove onion from pan and set aside. Carefully wipe out pan with a paper towel. Heat a drizzle of oil in same pan over medium heat. Add kale and cook, tossing, until wilted and tender, about 4 minutes. Remove from pan and set aside.


Spread ½ TBSP butter on one side of a slice of bread. Repeat with remaining bread. Place two slices buttered-side down on your surface. Top with mozzarella, kale, onion, and whole basil leaves. Top with remaining bread, buttered-side up. Place in pan used for kale over medium heat. Cook until toasted and melty, 4-5 minutes per side. TIP: Press down gently with a spatula to help sandwiches toast evenly.


Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add minced onion and cook, stirring, until softened, 3-4 minutes. Pour in marinara sauce, 1½ cups water, and stock concentrate. Stir to combine. Bring to a boil, then lower heat and reduce to gentle a simmer. Season with salt and pepper.


Remove pot with soup from heat and stir in chopped basil. Divide soup between bowls and dollop with sour cream. Slice sandwiches in half and serve with soup. TIP: Dip the sandwiches into the soup as you’re eating to get the best of both worlds.