Chard and Mushroom Toasted Cheese Sandwich

Chard and Mushroom Toasted Cheese Sandwich will take your grilled cheese sandwich to healthier and more flavorful heights.

I love grilled cheese sandwiches, but sometimes you’ve just got to make a grown up version.

For this one, I used Rainbow chard from my favorite CSA. Swap it for Swiss chard, spinach or any other softer green. Or use a hardier green like kale or collard and cook both the leaves and stems a bit longer.

For the sauce, I used a wonderful applewood smoked horseradish sauce. You might prefer a nice spicy mustard, or a tame sauce like mayonnaise.

This takes a little longer than your basic grilled cheese, but I think you will like the combination of flavors and textures.

Spicy Chard and Mushroom Toasted Cheese Sandwich

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Ingredients

 

• 1 bunch chard
• 1 teaspoon olive oil
• ½ onion (sliced in strips)
• 4 ounces white or button mushrooms (sliced)
• 4 ciabatta sandwich rolls
• 4 slices cheese (1-2 ounces each) (such as provolone, swiss, or cheddar)
• creamy horseradish sauce (to taste)

Instructions

 

• Cut the stems from the chard and chop finely. Chop the leaves in strips.
• In a skillet, heat the olive oil over medium heat. Add the onions and cook 4-5 minutes until beginning to turn brown.
• Add the chopped chard stems and sliced mushrooms. Cook until the mushrooms begin to sweat and soften.
• Add the chard leaves and cook until the chard is soft.
• While the chard is cooking, place the ciabatta roll halves on a broiler pan face up. Put a slice of cheese on the bottom halves.
• Broil on high until the cheese is melted and bread is toasty, 4-5 minutes.
• Place bottom half of roll on a plate, top with ¼ of the chard mixture and add horseradish to taste. Top with other half of the bun and serve.

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