2 slices sourdough bread, or some other sturdy loaf
2 tablespoons mayo
a good handful of grated cheddar, the stronger the better
4-5 cornichons, sliced thin (other pickles would probably work well, too)
Instructions
Heat a teaspoon of oil in a skillet over medium high heat. Add the onions and cook until brown and tangled, then add the kale and soften. Remove to a plate and keep the pan warm for the sandwich.
Spread mayo on one side of a slice of bread, then place the slice spread-side-down in the pan. Layer most of the cheese, then the kale & onions, then the pickles, then top with the last of the cheese. Spread the other slice of bread with mayo, then top the sandwich with the bread, spread-side-up.
Cook for 2-3 minutes, or until the bread is toasty brown and the cheese has started to melt. Flip the sandwich carefully (this isn't a clean flip, since there is not a ton of melty cheese to bind the filling), then cook for 2 minutes more, or until the other side is toasty as well.
Slice and enjoy.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/kale-and-cornichon-grilled-cheese/