Green Panini With Roasted Peppers and Gruyere Cheese |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 12 |
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Adapted from What We Eat When We Eat Alone by Deborah Madison and Patrick McFarlin. The book is an exploration of our relationship with food focusing on those that eat alone, for whatever reason. This sandwich works well with any combination of cooked greens and cheese that you like. The photo is of collard greens and provolone cheese on a Portuguese roll. You can even save a step and use frozen greens. Just thaw, squeeze out liquid, and season. Ingredients:
1/2 bunch mustard greens, stemmed and washed but not dried |
1/4 cup water |
salt & freshly ground black pepper |
1/2 garlic clove, minced |
1 pinch red pepper flakes |
1 dash pepper sauce or 1 dash red wine vinegar, to taste |
2 pieces ciabatta (or your favorite rustic bread) |
olive oil |
1 ounce gruyere cheese or 1 ounce fontina cheese, grated |
1 roasted red pepper, cut into wide strips |
1 teaspoon dijon mustard (to taste) |
Directions:
1. Heat a pot over high heat and add the mustard greens, with the water clinging to the leaves plus 1/4 cup additional water.
2. Season with about 1/4 teaspoon of salt, pepper to taste, garlic, and red pepper flakes; cover.
3. Once the greens start to reduce, lower the heat to medium and cook until they are tender, about 7 minutes.
4. Drain and squeeze water out of the greens and put them in a bowl; season with additional salt, if desired, pepper sauce or vinegar to taste.
5. Build your panini by covering one slice of bread with cheese, the greens, and pepper strips; spread the top slice with Dijon mustard and cover.
6. Brush the outside of the sandwich liberally with olive oil.
7. Cook in a panini maker or a heavy skillet until both sides of the bread are crispy and the cheese has melted (I use a cast iron skillet with another cast iron skillet on top of the sandwich to weight it, then flip.
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