SAUTEED CHARD + GRUYERE GRILLED CHEESE
Makes 2
A few fine tuning notes. First of all, you want to let the moisture out of the chard so it doesn’t get soggy in the sandwich, so keep your sauté moving to release the pockets of steam. To get nice melty cheese, do not use pre shredded kinds. It has a coating on it to keep from sticking that tends to leave the cheese a bit dry. Fresh grated cheese will give you the best possible meltiness which we all prefer in a grilled cheese. Keep in mind, the measurements are all rough, so give and take as you wish.
1 tablespoon extra virgin olive oil, divided
4 leaves of swiss chard, stem removed and thinly chopped
1/3 cup fresh grated gruyere
1/4 cup fresh grated mozzarella
1 heaping tablespoon finely minced shallot
4, ½’’ slices fresh whole grain bread
roughly 1/4 cup thinly sliced apple such as braeburn, honey crisp or pink lady
1 1/2 tablespoons whole grain mustard
sea salt
While preparing the sandwiches, start preheating your cast iron or grill pan over medium heat.
Combine both grated cheeses and the finely chopped shallot.
On two slices of the bread, divide the mustard and spread to all edges of the bread. Lay two to three slices of thinly sliced apple on top. Divide the shredded cheese on top of the apple slices in an even layer. Lastly, divide the sautéed greens on top of the cheese and top with the remaining slice of bread.
Drizzle olive oil on the top, an optional sprinkle of sea salt and put it in the pan, oiled side down. Cover with a press if using and cook for two minutes. Drizzle oil on top and flip the sandwich over, cook for another two minutes until the cheese is melted through.
Cut in half and serve warm.
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