All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Kiss my grits, we're fixin' to up your grilled cheese game with this version inspired by one of the great Southern favorites: pimento cheese, y'all! This creamy spread with cheddar jack cheese and roasted red peppers makes for a sandwich that's zingy, melty, and oh-so-delectable. If it weren't for the kale salad served alongside, it would be positively sinful.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Oven-Safe Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Cut roasted red pepper into 1/4" dice. Stem kale and coarsely chop. Core Roma tomato and cut into 3/4" dice. Peel onion and slice into 1/4" rounds.
Make the Kale Salad
Whisk together seasoned rice vinegar, oregano, and 2 Tbsp. olive oil in a large mixing bowl. Add kale, red onion (to taste), and Roma tomato. Toss to combine and season to taste with salt and pepper. Kale is a hearty green that benefits from soaking in vinaigrette while you cook.
Make the Pimento Cheese
Combine cream cheese, shredded cheddar-jack, roasted red peppers, Dijon, and a pinch of salt and pepper in a mixing bowl. Mix until well combined. A wooden spoon works best.
Cook the Grilled Cheese
Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium heat. Spread cheese on two slices of sourdough bread and top with remaining slices. Place sandwiches in pan and cook 3 minutes, or until golden brown. Carefully flip and transfer pan to oven. Bake 5-6 minutes, or until second side is golden brown. Carefully remove from pan and let rest 5 minutes before slicing.
Plate the Dish
Slice grilled cheese and serve with kale salad on the side.
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