Sauteed Chard, Apple, and White Cheddar Grilled Cheese

I really love a great grilled cheese sandwich and I love this one so much that I ate it for lunch and dinner on the same day.  I don't have much to say other than that there is just something about toasted bread sandwiching oozy melted cheese that shouts comfort foods from the roof tops and this one may be one of my very favorites!

Sautéed Chard, Apple, and White Cheddar Grilled Cheese

1 tablespoon olive oil, divided
4 leaves of Swiss chard, stems removed and thinly sliced
1/3 cup fresh grated white cheddar
1/4 cup fresh grated mozzarella
1 heaping tablespoon finely minced red onion
4, 1/2" slices whole grain bread
1/2 apple (honey crisp, pink lady, braeburn), thinly sliced
1 1/2 tablespoons whole grain mustard
1 tablespoon good quality mayonnaise
1 tablespoon butter, softened
Kosher salt

Heat 1 teaspoon olive oil in sauté pan.  Once hot, add thinly sliced chard to pan along with a pinch of kosher salt.  Keep the chard moving to release pockets of steam to help let the moisture out so that the chard doesn't become soggy in the sandwich.  Cook chard until just wilted and tender.  Remove chard from pan and set aside.

While preparing the sandwiches, preheat your cast iron or grill pan over medium heat with the remaining 2 teaspoons of oil.

Combine both cheeses and the finely minced red onion.

On one side of each slice of bread, spread a layer of both the mustard and mayonnaise and spread to edge of each slice.  Layer three to four slice of apple on top of two pieces of bread.  Divide the shredded cheese on top of the apple slices in an even layer.  Divide the sautéed chard on top of the cheese and top with remaining slices of bread.  Lastly, spread a thin layer of butter on the outside of both sides of each sandwich and lightly sprinkle with kosher salt.

Add sandwiches to cast iron or grill pan and cook until golden on both sides and cheese is melted through.

Recipe adapted from Sprouted Kitchen

The Rocket Sandwich

I found the recipe for this sandwich on This Homemade Life.  I was happy that I had some baby arugula sitting in my fridge and decided that this sandwich was going to be my lunch.  The arugula spread on this rocket sandwich is out of this world (I couldn't help myself)!  I know I really love something when I'm eating alone and yet I find myself talking out loud, telling someone who isn't really there, how amazing my sandwich tastes.  It really was that good!

The Rocket Sandwich

Arugula Spread

2 cups packed arugula
1 clove garlic, peeled
Lemon juice, squeeze from half a lemon
2 tablespoons olive oil
1/2 cup good quality parmesan cheese
1/4 cup mayonnaise
Kosher salt and freshly ground black pepper to taste

Eggs, cooked over easy
Tomato, sliced
Arugula
Wheat Ciabatta buns, cut in half and lightly toasted

Blend arugula, a good squeeze of lemon juice and garlic in a food processor until finely chopped.  Stream in olive oil until well blended.  Transfer arugula mixture to a bowl and stir in parmesan cheese and mayonnaise.  Season with kosher salt and freshly ground black pepper to taste.  Spread arugula spread on cut surfaces of the ciabatta bun.  Place a cooked egg on bottom half of bun followed by sliced tomatoes, a sprinkle of good salt and some baby arugula.  Place top half of bun on top of sandwich and bite into some serious goodness!

Recipe from This Homemade Life

Roasted Tomato Caprese with Avocados

Butter toasted bread, creamy avocado and fresh mozzarella, all topped with sweet, tangy roasted tomatoes, torn basil and a squeeze of fresh lemon.  All of its parts add up to one very delicious sandwich! 

Roasted Tomato Caprese with Avocado

1 large tomato or 1 pint cherry tomatoes (I used some of both)
1 tablespoon olive oil
1/4 teaspoon kosher salt
Fresh basil
1 tablespoon butter
3 thick slices of country bread
1 garlic clove
1/2 avocado, peeled and sliced thin
Fresh mozzarella, sliced thin
1/2 lemon

Preheat oven to 325 degrees F.

Cut the large tomato into 1/4-inch slices.  Lay on a parchment lined baking sheet and drizzle with olive oil.  Sprinkle with the salt.  If using the cherry tomatoes, toss them with the olive oil and salt and lay them in a single layer on a parchment lined baking sheet.

Roast for 1 to 1 1/2 hours until wilted, wrinkly and caramelized in parts.  When the tomatoes have roasted, remove from the oven and set aside to cool. 

In a large skillet over medium heat, add the butter to melt.  Place the pieces of bread in the pan and cook unitl crisp and golden.  about 3-4 minutes per side.  Remove the bread from the pan and let cool.

Once cool assemble the open faced sandwiches.  Avocado slices line the bottom, next the fresh mozzarella.  Add a small pile of roasted tomatoes on top and finish with torn basil leaves, a squeeze of fresh lemon and a sprinkle of flaky salt.

Recipe from Not Without Salt

White Cheddar and Fig Grilled Cheese

I'm pretty much in love with grilled cheese sandwiches.  There are so many different ways to eat a grilled cheese.  I often find myself driving in my car or vacuuming my house, thinking of different variations of this classic sandwich (I do the same with burgers and pizza).  For me, the options seem endless and delicious!

White Cheddar and Fig Grilled Cheese

Sourdough bread, sliced

White cheddar, grated

Fig jam

Baby Arugula

Balsamic Reduction

Butter, softened

Balsamic Reduction

1/2 cup balsamic vinegar

In a small saucepan bring vinegar to a boil.  Reduce heat to a simmer and cook until vinegar has thickened and is syrupy.  Season with salt and pepper.  Set aside.

Assemble sandwich:  Heat skillet over medium heat.  Spread fig jam on one slice of bread.  Top the other slice of bread with grated white cheddar followed by baby arugula and a drizzle of reduced balsamic vinegar.  Top the arugula side of the sandwich with the fig side to make a sandwich.  Butter both sides of the sandwich and grill until both sides are golden brown and the cheese is melty goodness.