This elevated twist on a classic grilled cheese offers a perfect balance of flavors and textures.
Ingredients
- 4 slices La Brea Bakery Italian Round Loaf
- 2 tablespoons extra virgin olive oil
- 4 leaves Swiss chard, stems removed; roughly chopped
- ⅓ cup gruyere cheese, coarsely shredded
- ¼ cup mozzarella, shredded
- 1 tablespoon shallot, finely minced
- 1 ½ tablespoons whole grain mustard
- ¼ cup apple, thinly sliced
- Salt, to taste
Preparation
- Heat 1 tablespoon olive oil in a pan on medium heat and add Swiss chard. Cook for 3 to 4 minutes until soft, remove from pan into a bowl and set aside.
- Heat a cast iron skillet or grill over medium heat.
- Combine cheeses and the shallot.
- On two slices of the bread, divide the mustard and spread to edges of the bread. Lay two to three slices of thinly sliced apple on top.
- Divide the shredded cheese over apple slices in an even layer. Divide the sautéed greens and add to top of the cheese. Top with remaining bread.
- Drizzle olive oil on the top, an optional sprinkle of salt and place in the pan, oil side down. Cover with a press, if using, and cook for 2 to 3 minutes, or until bread begins to turn golden brown and cheese starts to melt.
- Drizzle oil on top and flip the sandwiches over, cooking for another 2 to 3 minutes or until bread is golden brown and cheese is melted through. Cut in half and serve warm.
