Grilled Cheese Sandwich Recipe

Description:

• Grilled Cheese Sandwich with caramelised onions, avocado pesto and kale made with Queso and Avocado Pesto dips for Funday! This stack is 100% plant-based and 200% delicious! Who wants some?

• They’re all cauliflower, almond-based. They’re gluten-free and dairy-free, with no added sugars, no preservatives, and 30-50 calories per serving for the whole line.
• Per serving, the entire line of dips is: 30-50 calories, 5g fat or less, 3g carb or less 

• Can be used at dips, sauces or spread and go great with veggies, protein, potatoes, salads,  noodles & more! 

• Dips have always been an indulgent category with occasional use, but with us new Dips  that are better-for-you (and full of flavor) you can get your dip on everyday! They can be used as dips, spreads and sauces, making them a versatile dip you need in your life!

Here is a recipe for Grilled Cheese Sandwich:

Ingredients:

➤ 8 slices of whole wheat bread
➤ 1 container of Queso Dip
➤ 1 container of Avocado Pesto Dip
➤ 1 1/2 cup of kale leaves washed, trimmed and chopped thinly.
➤ 1 medium yellow onion. Peeled and sliced.

⁣Recipe:

⦁ In a pan, heat 1 tbsp of avocado oil and sauteed sliced onions until they are caramelised. 

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⦁ Add chopped kale and saute for about 3-4 min. Add a container of queso dip, bring it to  boil and simmer for 3 min.

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⦁ Assemble Grilled Cheese sandwiches. Spread some Avocado Pesto sauce on each slice of  bread. Fill one toast generously with caramelised onion and kale cheese mixture, cover with  another slice of bread. Set aside. Repeat the process with other slices. 

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⦁ In a pan, melt 1 tsp of vegan butter. Grilled each toast for 3 min until golden brown each side. Enjoy.

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