Rainbow Chard + Caramelized Shallots & Apple Cheese Melt
Equipment
- skillet or grill pan
Ingredients
- 4-6 large rainbow Swiss Chard, tough stem removed but keep the tender stems and thinly chopped
- 2 tbsp olive oil
- 2 cloves garlic, grated or chopped
- 1 tsp dried thyme or 3-4 small stems fresh
- ⅓ cup gruyere grated
- ⅓ cup mozzarella or sharp cheddar grated
- Kosher salt and black pepper as needed
- 6-8 slices grainy rustic bread sourdough wholegrain
- 4 medium shallots thinly sliced
- 1 medium apple like Opal, Golden Delicious or Pink Lady thinly sliced
- 1½ tbsp dijon mustard
Instructions
- Start by preheating the cast iron skillet or grill pan over medium heat. Slice the apple but just before assembly to prevent browning and combine both grated cheeses.
- Add a tablespoon of olive oil to the skillet and warm the oil. Once warm add the sliced shallots, thyme and sauté for 8-10 minutes on medium heat until caramelized stirring frequently. Once done transfer the shallots to a plate and set aside.
- Chop the Swiss chard and sauté the greens with chopped garlic, until wilted and garlic is slightly brown in the same pan, you may need to add a little oil. Once done transfer the greens.
- Spread mustard on both slices of the bread to cover the entire surface of the bread. Spread a little cheese over the mustard and lay 3-4 slices of thinly sliced apple on top.
- Spoon the caramelized shallots and the sautéed greens on top. Add the cheese on top of the greens in an even layer and place the second slice of bread. Brush a little olive oil on the slice of bread and place it in the skillet, oiled side down.
- Cover with a weighted press and cook for two minutes until toasty and cheese starts to melt. Flip the sandwich over, brush with a little olive oil if needed and cook for another two minutes until the cheese is melted through.
- Cut in half and serve warm. Serve as is or accompany any soup or salad Tasty!!
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