St. Patty Melt
For this recipe you will need a food processor with a dough hook set aside.
Recipe Summary St. Patty Melt
If you think substituting braised greens for the patty is crazy, you're not alone, because that's what I thought. Then I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.Ingredients | Gateau Sucre A La Creme St-Hubert1 bunch Lacinato kale1 bunch mustard greens10 tablespoons Irish butter, divided2 cloves garlic, minced¾ cup sliced green onions, white and light green parts onlysalt and freshly ground black pepper to taste1 pinch cayenne pepper, or to taste2 tablespoons seasoned rice vinegar8 thick slices French bread1 (8 ounce) package Irish white Cheddar cheese, slicedDirectionsRemove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.Swiss chard or escarole would also be lovely. You can also try this with spinach. You need enough greens to yield about 1 1/2 to 2 cups, once boiled and chopped.You can use any cheese you want; for me, the perfect pairing with the greens is a nice sharp white Cheddar.Using enough salt is the secret to making delicious greens; the salted water in which you boil the greens should taste like sea water.A splash of regular vinegar with a pinch of sugar will work instead of seasoned rice vinegar.Info | Gateau Sucre A La Creme St-Hubertprep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
4
Yield:
4 sandwiches
TAG : St. Patty MeltMain Dish Recipes, Sandwich Recipes,
