6 Gooey, Drippy, Grilled Cheese Recipes

Photo by: Dan Roberts | Recipe by Monica Hutchinson
Grilled Cheese-and-Kale Sandwiches with Tomato Soup-
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4 Servings | Prep 15 min | Cook 30 min
Ingredients:
* 6 tablespoons extra-virgin olive oil
* 1/2 onion, finely chopped
* 1 carrot, finely chopped
* One 14.5-ounce can chopped tomatoes
* One 14-ounce can vegetable broth
* 1/2 cup heavy cream
* Salt and pepper
* 1 pound kale, tough stems removed and leaves chopped
* 8 slices multigrain bread
* 8 slices havarti cheese


Directions:
1. In a medium pot, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Stir in the carrot, cover and cook for 5 minutes more. Add the tomatoes and vegetable broth, bring to a simmer, cover and cook until the vegetables are soft, about 20 minutes. Stir in the cream and, using an immersion blender, puree until smooth; season with salt and pepper.

2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the kale, season with salt and pepper and cook, stirring often, until tender, about 5 minutes. Remove from the heat.

3. Preheat a grill pan over medium heat. On a work surface, layer each of 4 bread slices with 1 slice of cheese and some of the kale, then top with a second slice of less