Monday, October 20, 2014

swiss chard grilled cheese

I really wish I could take credit for thinking this up, but I can't.  I learned how to make this from our neighbors at Atkins Barnes Farm.  They open a small farm stand every weekend and offer free samples.  This is where I discovered the Swiss Chard Grilled Cheese.  It's delicious!  And it's "me"-sized. (They use mini ciabatta rolls.)

I bought some Swiss Chard from the guys last weekend in preparation for a gathering I had this weekend for some friends of mine.  It stored very well.  I simply wrapped it in some paper towel and kept it in the fridge.  It was a little less firm than it was last Sunday, but it held up very well.  It wasn't brown or wilted at all.

With all the preparation I had for the party, I decided to cook the Chard the night before and then put it in the fridge.  All I did was chop it up and saute with olive oil.  It cooks way down, just like spinach.

I made the grilled cheeses about an hour before eating.  I reheated the Chard in a small frying pan on low.  I then melted butter in another frying pan, put the bread in (I used 9 Grain from Stew Leonard's bakery), added some shredded sharp cheddar, put some chard on it, put more shredded cheese on top and then put another piece of bread on top.  I cooked until browned, flipped it over and finished browning.  I then put them in a warm oven on a cooling rack set in a cookie sheet so the bottoms wouldn't get soggy.  They kept warm and crispy.  I made four regular-sized grilled cheeses. I then cut each one into fours to make four mini grilled cheeses.

They were delicious and everyone seemed to like them.  I was smart enough to leave enough Chard and bread so I could make two more grilled cheeses the next day.  I ate half of one for lunch and I plan to save the other one and a half to eat during the week.

I know, I know.  I'm not supposed to eat bread.  But I eat bread maybe once a month, so I'm OK with it.

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