Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green. Drain; rinse kale under cold water until cool. Pat leaves dry.
Heat a skillet over medium-high heat. Add oil; swirl to coat. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat; stir in vinegar, tossing to coat. Coarsely chop onion.
Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down. Cook 1 1/2 minutes or until bread begins to brown. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup raclette. Top with other toasted bread slice. Transfer sandwich to a baking sheet. Repeat procedure with remaining 6 bread slices, Parmesan, 3 kale leaves, onion mixture, and raclette. Bake sandwiches at 300° for 5 minutes or until cheese melts.
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excellent sandwich with great flavor. one suggestion....if you have people in your life that won't eat vegetables, after cooking put the kale and onion in a food processor. my kids wouldn't eat this when I prepared it per the instructions, but devoured it when the vegetables were chopped up.
Well, I won't be making this again. Even though I enjoyed it. DD said she didn't like the onions. DH said he didn't like the kale. Sheesh. People are hard to please. At least I got to try a new kind of cheese....And FWIW, I used my panini press and it worked perfectly.
I apologize for violating the cardinal rule of recipe sites by making significant changes to a recipe then reviewing, but I feel this is revolutionary and had to put my two cents in. I strongly dislike kale, but have been looking for palatable ways to include this super food in my diet. I had to sub cheddar for the raclette, because that's what I had. I cooked the kale according to directions, but followed another reviewer's advice and processed it. To the onions, which I diced, I added two diced shallots and a diced leek. I grilled my sandwich on a cast iron griddle on the stove top and did not use the oven. This was a phenomenal sandwich, and the best way to eat kale I have found. Thanks so much for this recipe.
This sandwich was WONDERFUL! Was worried my husband would not like it as he has a traditional southern pallet! He said it was delicious and lots of different favors made it very interesting. I used the cheese recommended. Which I had to go to the City to purchase but it was worth the trip. The man at the cheese shop warned me that the smell of the cheese might surprise me but also said it melts into a wonderful flavor. Will definitely make again. Would love to serve it to special guests. It's that good!
I thought this was tasty, but a bit of work for a grilled cheese sandwich. I used Dave's Killer Bread (70 cal and 100% delicious). I could not find the raclette cheese (I bet that would have put it over the top!). I used Trader Joe's cheddar-gruyere but 3.5 oz did not equal one cup, more like 1/2 cup I grated enough for 1/4 cup per sandwich. I enjoyed these much more the day after!
I thought this recipe was really good and super easy to make. I used smoked gouda cuz it's my favorite and was able to make everything in one pan. I made this with the tomato poblano soup and it was a great pairing. It's still grilled cheese and tomato soup, but better tasting and a little different.
So good! A little intensive for a grilled cheese, but worth it! I made them brie and a little pesto because I had those on hand, and they were delicious. The vinegar in the onions is key. I put some earth balance butter on the bread and just flipped them in the pan. Definitely will make again.