June 05, 2020

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Makes 4 Sandwiches


  • 1 cup Sonoma Gourmet Kale Pesto White Cheddar Sauce
  • 3/4 cup shredded white cheddar cheese
  • 1/3 cup softened cream cheese
  • 1/2 cup chopped, cooked bacon (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 1.5 cups chopped baby kale
  • 4 tablespoons butter, softened
  • 8 large slices rustic sourdough bread
  • 1 Granny Smith apple, thinly sliced
  • Dijon mustard, for serving


  1. Cook the bacon, drain, and set aside to cool. Chop into small chunks.
  2. In a large bowl, combine Kale Pesto Sauce, cream cheese, shredded white cheddar, chopped bacon, salt, and pepper.
  3. Mix in the chopped kale with a spatula until evenly distributed.
  4. Top 4 of the sourdough slices with a generous amount of the cheesy-bacon mixture and a few slices of apple.
  5. Add another thin layer of the cheesy-bacon mixture on top of the apple.
  6. Place a clean slice of bread on top of each sandwich and press down lightly.
  7. Butter the top and bottom of each sandwich and let rest.
  8. Heat a skillet over medium-low. Add the sandwiches (cooking in batches if necessary), cover the pan with a lid or foil, and cook until the bottom bread is golden, about 2 - 3 minutes. Flip and repeat.
  9. Remove from the skillet and cut diagonally. Serve with a little Dijon mustard.
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In This Recipe

Kale Pesto White Cheddar Sauce

Kale Pesto White Cheddar Sauce

from $6.99

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