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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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FUNDED BY THE

EUROPEAN UNION.

 THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

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