- First, make your bourbon pear jam. Start by heating a small saucepan over medium-high heat. Add your peeled and diced pear and all other ingredients and stir. Bring to a low boil and then turn down to low. Simmer for about 15 more minutes. Smash the pears with a fork occasionally
- While the jam is simmering, saute your mushrooms and kale in olive oil in a medium skillet over medium heat, tossing frequently until the leaves are wilted and slightly browned and the mushrooms are soft
- Next, heat an electric skillet (or you can use stove top- whatever you use to make grilled cheese, just make sure it's non-stick) over medium heat
- Butter 1 side of the bread then place onto the skillet, butter side down. Place cheese slices on the bread
- When underside is golden brown, about 4 minutes, take the slices with the cheese and pop in the microwave for about 30-45 seconds to help the cheese get extra melty, then place back onto the skillet
- At this point, add your kale and mushroom mixture on top of the cheese
- Spread some pear jam on the unbuttered side of the remaining slices of bread, then place them on the other half of sandwiches with jam side down on top of the cheese and flip the sandwiches right away to grill the other side. Serve immediately
- Save any leftover kale and mushrooms for another meal (pasta!)
Recipe courtesy of Registered Dietitian, Healthy Little Vittles.