Rainbow Grilled Cheese with Beets, Goat cheese, and Caramelized Onions
This grilled cheese is a fancy twist on the classic grilled cheese we all know and love! It's filled with veggies and bold flavors that pair perfectly with melted cheese for a healthy and nutritious meal.
Ingredients
- 8 slices whole grain sandwich bread
- 1/2 cup crumbled goat cheese
- 1/2 cup manchego cheese cut into thin slices
- 1 tbsp olive oil
- 1 onion sliced into thin strips
- 2 peeled and boiled beets sliced into thin rounds
- 2 carrots shredded into long, thin ribbons
- 1 cup kale
- 2 tsp honey
- 1/2 tbsp balsamic vinegar
- 1 tbsp butter
- 1 tbsp hummus
- 1 tbsp pesto I used Trader Joe's vegan pesto
Instructions
- Crumble the goat cheese and cut the manchego cheese into thin slices. Add them both to a small bowl and set aside.
- Heat a large frying pan with a tablespoon of olive oil on medium heat.
- Add the sliced onion to the pan and sauté it in olive oil for about 10 minutes or until they are golden brown and caramelized.
- Thinly slice the beets and peel the carrots into thin ribbons (I used a vegetable peeler). Add them to the pan with the onions and continue cooking for a few minutes.
- Add in the kale and cook until it begins to wilt.
- Add the honey and balsamic vinegar to the pan and cook the vegetables in this sauce for 5 minutes on low heat. Turn off the heat and set aside.
- Butter one side of each slice of bread. Heat a skillet on medium heat and place the bottom pieces of bread on the griddle (butter face down).
- Spread a thin layer of hummus and pesto on the bread slices. Then, layer on the cheese you have set aside and evenly distribute it between the 4 slices. Top each piece with a big spoonful of the vegetable mixture. Lastly, put the top piece of bread on.
- Place a pot or heavy lid on top of the sandwiches to help the cheese melt. When the bottoms are golden brown, flip them over and brown the other side.
- Slice the grilled cheese on the diagonal for the ultimate final touch!