Morogo Gorgonzola grilled cheese

Morogo Gorgonzola grilled cheese

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  • 2
  • Easy
  • 15 minutes
  • 25 minutes

"Morogo, imifino, greens, whatever you call them, it’s what’s in this grilled cheese! Imifino really mean something to me; I grew up eating plenty of greens at my paternal grandma’s house and, now that I’m grown, I get to source and cook them myself. I’ve used a mixture of sweet potato leaves, kale, amaranth and pumpkin leaves. Spinach is technically not in the mfino category, but you’re welcome to use it if that’s all you can get your hands on. I had leftover morogo and a rogue piece of blue cheese in the fridge one day and figured I’d give it the toastie treatment. The pepperiness and deep, dark flavour of the greens and the creamy, salty, funky Gorgonzola makes this whole thing a slam dunk. So, if you’re listening, I beseech you to get your dark leafy greens intake and make this sandwich!" - Khanya Mzongwana


  • 2 T canola oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100 g sweet potato leaves (or a large handful)
  • 100 g pumpkin leaves (or a large handful)
  • 100 g amaranth leaves (or a large handful)
  • sea salt and freshly ground black pepper, to taste
  • 1 cup chicken stock
  • 4 slices rye sourdough bread
  • 200 g Woolworths mature Cheddar cheese 5 strong, grated
  • 100 g Woolworths Italian Gorgonzola semi soft medium fat cheese
  • 50 g butter

Cooking Instructions


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1. Heat the oil in a pan. Gently fry the onion and garlic over a medium heat. Try not to let the onions caramelise.

2. Add the leafy greens and stir through. Sauté for 5 minutes, then season. Pour in the chicken stock and stir. Simmer for about 10 minutes until the stock is almost completely reduced.

3. To assemble the sandwiches, lay 2 slices of bread on a board and add a layer of Cheddar. Crumble over the Gorgonzola and add a spoonful of the morogo. Top with another layer of mozzarella and more Gorgonzola. Top with the remaining bread. Heat the butter in a pan. Toast the sandwiches in the pan until golden brown and the cheese has melted completely. Serve hot.

Find more cheese recipes here.   

Videography: Romy Wilson
Photography: Shavan Rahim

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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