As promised, I’ve put those leftover kale greens to good use. Absolutely yummy lunch made by foraging in my fridge. It smelt and tasted like victory.
Makes one sandwich
2 slices wholewheat bread
1 teaspoon mustard
1 teaspoon mayonnaise
2/3 cup shredded Gruyere cheese
1/3 cup leftover garlicky greens
1 tablespoon unsalted butter
- Spread one slice of bread with the mustard (I use Maille Dijon). Spread the other with the mayonnaise. Top one of the slices with 1/2 the cheese. Place the greens on top of the cheese and then top with the remaining cheese. Place the other slice of bread on top.
- In a medium cast iron frying pan or on a stovetop grill, melt the butter over medium-low heat. When the butter has melted, carefully place the sandwich in the pan. Cook, covered for 2 minutes. Remove the lid and, with a spatula, press down hard on the sandwich, then flip. Cover again and cook for 2 more minutes. Uncover, press down hard with the spatula on this side of the sandwich and remove from the heat. Serve immediately.
Nutritional analysis based on one sandwich:
Calories 747, Fat 55g, Sodium 780mg, Carbohydrate 28g, Fat 4g, Sugar 4g, Protein 35g