{ Veggie Grilled Cheese }

When you’ve got a refrigerator (or garden) full of greens and you’re in the mood for a satisfying lunch that goes beyond just a salad… we’ve got just the thing for you! This flavour packed grilled cheese takes it to the next level and is oh-so-garden-good. Just grab two slices of your favourite bread smeared with butter and get down to business topping with these recommends below.

For your pesto spread, we recommend using homemade Garlic Scape Pesto or Kale Pesto — both are delicious, and add an extra boost of nutritious goodness to your lunch. Yes please!

A big thank you to Jessica Musslewhite, one of our favourite Edmonton food bloggers of MUSHROOMS & THYME blog, for sharing this tasty recipe and gorgeous images with us. We love having her share her garden fresh creations for our CSA, and we hope you enjoy this one as much as we are!

Veggie Grilled Cheese

Servings: 4 sandwiches


  • 1/4 cup of your favourite pesto (we recommend trying garlic scape or kale pesto, links above)
  • 4-6 cup greens like spinach, kale, or swiss chard (rinsed and stems removed)
  • 170 ml jar of canned marinated artichoke hearts, cut in quarters (use 2 hearts per sandwich)
  • 1 cup mozzarella and raclette cheese, grated (use 1/2 cup mixed cheese per sandwich)
  • Bread and butter of course


  • Preheat oven to 350°F. 
  • In a larger skillet, sauté greens until tender and wilted. 
  • Spread pesto evening on one side of the bread. Layer on artichoke hearts, greens and grated cheese and top with remaining bread slices.
  • Heat an oven-proof skillet to medium heat and lightly coat the tops of the sandwiches with butter. Cook sandwiches until golden brown on each side, about 2 to 3 minutes. Finish in the oven for another 2-5 minutes until cheese is gooey and melted.