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Distinctly Delicious Recipes
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Grana Padano PDO and Kale Grilled Cheese
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Ingredients

4 cups Tuscan kale cut into ribbons (about ½ a bunch)
2 teaspoons olive oil
1 garlic clove, smashed
Salt, to taste
½ lemon
4 slices sourdough sandwich bread
2 tablespoons salted butter, softened
2⁄3 cup finely grated Grana Padano PDO cheese, divided (about 2 ounces)
4 slices provolone cheese

Directions

Heat oil in a large skillet over medium heat. Add garlic; cook until golden and fragrant, about 3 minutes. Add kale, cook and stir until slightly wilted and dark green, 2-3 minutes. Season lightly with salt and lemon juice. Remove to a plate.

Wipe skillet clean. Spread butter on one side of each slice of bread, dividing evenly. Place two of the slices, buttered side down, into the skillet over medium-low heat. Onto each slice, divide half of the Grana Padano; top with a slice of provolone.

Cook until cheese is melted and bottom is golden, about 6-7 minutes. Add half of the kale to one slice and close sandwich. Repeat with remaining ingredients.

Yield: 2 sandwiches

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