Posted by Tim Vidra / Monday, April 30, 2012
Swiss Chard and Artichoke Grilled Cheese
My inspiration for this Swiss chard & artichoke grilled cheese after seeing a spinach artichoke version over on A Couple Cooks. Besides, I was out of spinach and as I always say — we are cooking, so sometimes you just have to improvise when the moment strikes.
- Fresh Swiss chard, enough for about 3 cups, stems removed and chopped
- Canned artichoke hearts, about 3 (around 6 ounces)
- 2 cloves garlic
- 1T olive oil
- 2T sour cream
- 1 cup shredded cheese (I used Swiss and Gruyere)
- 4 pieces bread (I used an artisan whole grained bread)
- Kosher salt
Dice the 2 cloves garlic and chop the artichokes. Wash and stem the Swiss chard, then chop it coarsely. Heat olive oil in a skillet and add the garlic — saute around 30 seconds, then add the Swiss chard and a pinch of kosher salt. Saute for a few minutes until just limp, then add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.
Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat and place 2 slices of bread on the griddle, buttered side down. On each slice, spread some shredded cheese, the chard artichoke filling, some more cheese, and the other slice of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted. Oh yeah.
Don't get me wrong, there is a time and a place for some good cheddar slapped in between two slices of straight up white bread and pressed so thin with a spatula — you know what I'm talking about. This was not that time, especially with all of the wonderful greens coming out of the markets and produce delivery boxes. If giving a version of this grilled cheese a whirl, I give you permission to use what you have on hand, be it Swiss chard, spinach, or arugula!
E.A.T. local E.A.T. well