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.

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.

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.

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

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.

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.