We nod to the legendary grilled cheese: the warm, molten sandwich oozing between buttery slices of grilled bread-- why mess with perfection?
On the contrary, we've been known to think of the grilled cheese as a blank canvas. With gardens exploding and endless produce on-hand, remember that kale isn't only destined for salads. Invite your homegrown greens to join the cheesy-party!
This recipe came from the classic spring salad-crisis of abundant greens-- is there such a thing as too much kale? Expanding our horizons from the typical dressed salad greens seemed necessary, so this riff on the grilled cheese was born.
The olive oil-massaged greens combined with spring strawberries undoubtedly take this melty sandwich to the next level. Creamy brie poses as a perfect match with the sweet + savory, berries and kale. As a bonus, we decided a little salty goat cheese belonged in there too. More cheese? Yes please. Trust us on this one, stray from the ordinary and bring your Salads Seedsheet with you.
Strawberry Greens Grilled Cheese
(makes 1 sandwich, but you may want to double this)
- 2 slices of bread
- 1T butter
- 2T crumbled chevre (goat cheese)
- 1/4 of a wheel of creamy brie
- 2 strawberries
- A handful of greens from your Salads Seedsheet (arugula, tat soi, spinach, and kale all work well here)
- 1t olive oil
- balsamic reduction (available at most grocery stores)
- Place your grill pan on the stovetop and turn the heat on low (or pre-head a panini press if you've got one).
- Roll up greens into a "cigar" and slice into thin ribbons. Place these in a small bowl, pour olive oil over and gently massage to incorporate.
- Wash strawberries, remove tops, and cut into thin slices. Set aside.
- Butter 2 slices of bread, and place one (butter-side-down!) on the grill pan (If using a panini press, assemble the sandwich completely before placing in the pre-heated press).
- Spoon 2T chevre evenly on top of the first slice of bread.
- Add half of your massaged greens next, covering the chevre.
- Spread sliced strawberries on top of the greens, to fit the bread edge-to-edge.
- Top with slices of brie cheese and drizzle the balsamic reduction on top. You want a little bit of each ingredient in every bite!
- Finally, add the second slice of buttered bread on top, butter-side-up.
- When the butter is sizzling and the bottom is browned, take a spatula and (carefully!) flip the sandwich. Place a lid over the pan to heat thoroughly and melt through. Continue cooking for about 2-3 more minutes, or until the cheese is melted and the second side is browned.
- Remove from pan and place on a cutting board to slightly cool before cutting in half.