The Sophia: Wisconsin Gruyère Grilled Cheese with Sautéed Swiss Chard and Apples

WI-Cheese_The-Sophia

by Sara of Sprouted Kitchen

When cooking, I try to find a compromise between husband’s food preferences and my own. Hugh likes a nice assertive cheese and something from the onion family (shallots here). For me, grilled cheese has to have some produce and be made on whole-grain bread. It’s our compromise for the perfect grilled cheese.

A few prep notes: First of all, you want to let the moisture out of the chard so it doesn’t get soggy in the sandwich, so keep your sauté moving to release the pockets of steam. Keep in mind the measurements are all rough, so give and take as you wish.

To get a nicely melted cheese, stay away from the pre-shredded kinds. Fresh grated Wisconsin alpine-style cheese, like the Wisconsin gruyère used in this recipe, will give you the best possible meltiness – which we all prefer in a grilled cheese.

The Sophia
by Sara of Sprouted Kitchen

Serves 2

Ingredients:

1 tablespoon extra virgin olive oil, divided
4 leaves of Swiss chard, stems removed and finely chopped
1/3 cup fresh grated Wisconsin alpine-style cheese
1 tablespoon finely minced shallot
4 1/2″ slices fresh, whole-grain bread
1 tablespoon whole-grain mustard
1/4 cup thinly sliced apple, such as Braeburn, honey crisp or pink lady
Sea salt

Cooking Directions:

Warm 1/2 tablespoon of the olive oil in a sauté pan over medium heat, add the chopped Swiss chard and a hearty pinch of salt and sauté for about 4 to 5 minutes until cooked down. Turn off the heat and let it come to room temperature.

While preparing the sandwiches, start preheating your cast iron or grill pan over medium heat.

Combine grated Wisconsin alpine-style cheese and the finely chopped shallot. On two slices of the bread, divide the mustard and spread to all edges of the bread. Lay two to three slices of thinly sliced apple on top. Divide the shredded cheese and shallot mixture on top of the apple slices in an even layer. Lastly, divide the sautéed greens on top of the cheese and top with the remaining slice of bread.

Drizzle olive oil on the top, and an optional sprinkle of sea salt, and put it in the pan, oiled side down. Cover with a press, if using, and cook for two minutes. Drizzle oil on top and flip the sandwich over, cooking for another two minutes until the cheese is melted through. Cut in half and serve warm.

Check out Sara’s other recipe creations for Wisconsin Cheese:
Wisconsin Brie & Cranberry Burgers

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