Step 1

In a large skillet, heat 1 teaspoon of vegan butter (or olive oil) and sauté the baby kale or baby spinach with a pinch of salt and pepper. Cook for a few minutes until wilted. Set aside.

Step 2

For one sandwich, place one slice of bread on a cutting board or plate. Top the bread with 2 slices of vegan cheese, followed by half of the avocado, half of the jalapeño slices, half of the sautéed kale, and half of the sprouts or micro greens.

Step 3

Take another slice of bread and spread with 1-2 tablespoons of pesto. Place that slice on top of the sandwich fillings, with the pesto side facing down on top of the sandwich fillings.

Step 4

Heat a skillet over medium heat. Once hot, add 1 tablespoon of vegan butter. Once it has melted, add the prepared sandwich.

Step 5

Use a spatula to press down on the grilled cheese for 10 seconds, and then cover the skillet with a lid to help melt the cheese. Cook for 3-4 minutes until the bottom of the sandwich has a golden crust. Add additional vegan butter to the pan if necessary to help the second side obtain a golden crust. Flip the sandwich and press down on the sandwich again and repeat the process.

Step 6

Once the second side of the sandwich is golden, transfer sandwich to a cutting board and slice in half or quarters. Repeat with the remaining ingredients and two slices of bread for a second grilled cheese.