Servings: 1

2 ⅔ ounces dinosaur kale 2 ⅔ ounces dinosaur kale
⅓ granny smith apple ⅓ granny smith apple
2 scallions 2 scallions
½ tablespoons gochujang ½ tablespoons gochujang
1 tablespoon mayonaise 1 tablespoon mayonaise
1 teaspoon soy sauce 1 teaspoon soy sauce
½ tablespoon rice wine vinegar ½ tablespoon rice wine vinegar
½ tsp light brown sugar ½ tsp light brown sugar
1 teaspoon peanut butter 1 teaspoon peanut butter
1 tablespoon peanut oil 1 tablespoon peanut oil
2 slices sourdough bread 2 slices sourdough bread
1oz shredded white cheddar cheese 1oz shredded white cheddar cheese
1oz shredded fontina cheese 1oz shredded fontina cheese

Rinse all produce, stack kale leaves and thinly slice, discarding long stems. slice off rounded sides of apple, discarding core and thinly slice. Trim and discard scallion roots and thinly slice
Heat ½ tbsp canola oil in large pan over medium heat. When shimmering, add scallions and cook 3 to 4 minutes. Transfer to small bowl, add gochujang, and ½ tablespoon of mayonnaise and stir to combine. Wipe pan clean
In a large bowl, whisk together soy sauce, rice wine vinegar, brown sugar, peanut butter, and peanut oil until smooth. Season with salt and pepper as desired. Add kale and apple and toss to coat.
Place bread slices on a clean dry surface. Spread remaining mayo over 1 side of bread slices, then flip. Spread gochujang sauce over one side of the bread, then top with white cheddar and fontina. Finish with remaining slice, mayonnaise side up.
Return pan from scallions to medium heat. When pan is hot, add sandwich. Place a medium heavy pan or large plate on top to weight down and cook, until bread is golden and cheese is melted, 3 to 4 minutes per side.
Plate with salad and serve.

Need to experiment with measurements, original recipe had "packets"  Need to experiment with measurements, original recipe had "packets"