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.
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.
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.
I added shredded carrots to the onions, and everyone loved it.
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.
Good flavors, just a bit too much work to put in. I think I would save this for when I want something special.
Best grilled cheese EVER! Both my husband and I loved it. You really must use the raclette. Its slight "funk" is just perfect with the earthy kale and sweet onions. This will definitely go into our meatless Monday rotation.
Back to make again. Used Trader Joe's Gruyere and cheddar mix. So good!
I really liked these grilled cheese sandwiches. I used gruyere as my raclette. The recipe does use a lot of cookware, but you can consolidate easily for cleanup if you think ahead. I used a small skillet for the onion saute. Since the instructions say to remove the pan from the heat after adding the kale, I just poured boiling water out of my tea kettle onto the kale in a bowl. Then I re-used the griddle pan I still had on the stove from making pancakes for breakfast to toast the bread then moved it to a foil covered baking sheet before adding the cheese so I wouldn't drop it all over my stove or pans, then I just tossed the foil when done. I served the sandwiches with Pacific Roasted Red Pepper & Tomato Soup for a quickie lunch. It was yummy.
I was surprised how much I enjoyed these sandwiches. The balance between the kale and the onions was great. My husband enjoyed this recipe too, but thought that the sandwiches were missing something. While I would enjoy eating these sandwiches again, the amount of pans would make me think twice. My husband definitely did not enjoy washing 4 pans for grilled cheese. I served with the tomato and poblano soup, which was easy to make and a nice accompaniment.
Really great. To cut back on pans, I toasted the bread in the same pan as I had cooked the onions. We need to add more kale next time. Used gruyere smoked cheese which was grand. Meatless Monday on Saturday!
This sandwich is really tasty. It's only drawback is that it uses a lot of cookware - 2 saute pans, baking pan, saucepan, cutting board, cheese grater, colander, etc... I used 2 kale leaves per sandwich because my leaves must have been small, and I did the gruyere substitution. I will definitely make this again, because it was simple to make and it was delicious.
Not horrible, but I wouldn't make this one again. The sandwich was a bit "dry" and the flavor was lacking. Granted, I did not use the recommended cheese, so maybe that made all the difference in excellent vs. the "blah" sandwich we ended up eating. Overall I thought the recipe just took too much time and too many steps / dishes for a sandwich (~45 minutes when all was said & done) so we won't be making again. P.S. - the poblano-tomato soup suggested with this sandwich turned out to be absolutely flavorless; after adding a lot more spice and trying a few other tricks, to make it taste better, this soup was tossed. Not a keeper for us....
So tasty - the raclette was worth seeking out and melted like a dream. I chopped up my cooked kale as another reviewer suggested - good tip. I also piled extra kale on each sandwich, since it's barely detectable between the yummy cheese and the delicious caramelized onions. Wonderful vegetarian sandwich!
Delicious. My favorite part: I couldn't taste the kale. Next time I'll pile more on.
Lovely - and easy. The sandwiches were so filling and satisfying, and mixed so well with the soup (pre-slice the kale for easier bites and line both sides of the bread with it - you'll thank me later). That said - double the soup recipe. The picture lied (as do soooo many Cooking Light pictures) and there is no serving dish on this earth that would look like that and hold as little as the recipe yields. But at so low of calories and such a great burst of flavor - double it. Fresh Fresh Fresh is the flavor, and makes a great dip for the sandwich as well. Yum. Other soup tip - maybe cook it a bit longer. Will help break down the fiber and change the mouth feel from blended vegetables to actual soup.
I felt like such a grown up eating this sandwich. I did cook the kale a little different. I also used olive oil instead of canola oil. I put about 1 oz of olive oil in the pan and added the onion and kale, salt & pepper and cooked until the onions were soft and the kale bright green (about 3 minutes). I omitted the vinegar as I forgot it was in the recipe, but really didn't miss it. I also used Applewood Smoked Gruyere Cheese instead of raclette cheese as I live in a rural area and couldn't find raclette cheese. I actually made it more like a grilled cheese sandwich and put the vegetables on the bottom and added both cheeses (Parm & gruyere) on top of the vegetables then added the other slice of bread. I used olive oil spray and browned one side at a time. It was so good. I could have just eaten the vegetables alone! Who knew so much flavor from kale and red onions?? This was a delicious, filling and gourmet grilled cheese sandwich.
Very tasty healthy snack, and quick. I used balsamic vinegar instead of red wine vinegar, and the contrast between the onions was absolutely great.
Simple yet very good! I used gruyere cheese but next time I might even try Swiss or goat cheese. Served it with a bowl of tomato soup. Yum!