This toasted cheese sandwich is loaded with flavor from chard, mushrooms, cheese and a healthy dose of creamy horseradish.

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

sandwich on a plate with text overlay "chard and mushroom toasted cheese sandwich"

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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