Braising Greens and Bacon Grilled Cheese Sandwich

The secret to a delicious grilled cheese is patience. It takes time to prepare the most decadent fillings and to toast the bread so it is crispy on the outside and perfectly melted and connected to the cheese on the inside. Don’t think of this preparation as a burden. Think of it as time to meditate and connect with your food. The following recipe is your roadmap to making this elegant comfort food at home. It’s the perfect mid-week pick-me-up dinner or something to enjoy on a long weekend lunch. If you choose to pair it with wine, I recommend a Viognier, which has a strong enough flavor to balance the explosion of garlic and bacon herein without getting lost.

• Braising greens (chard, baby bok choy, spinach, arugula, kale, etc.)

• Bacon

• Sliced, medium cheddar cheese

• Sourdough bread (organic is preferred)

• Butter

• Mayonnaise

• Dijon mustard

• Garlic

• Lemon

• Paprika

• Crushed red pepper flakes

• Olive oil

1. Begin by making the aioli. Combine ½ cup mayo, ½ teaspoon dijon mustard, juice from ½ a lemon, 1 teaspoon olive oil, 1 clove garlic (finely diced), and a sprinkle of paprika. Mix well and refrigerate to let the flavors combine.

2. Turn a large frying pan to low-medium heat. Cook your bacon until desired level of crispness (I recommend medium crisp for this, just above chewy but well before crunchy). Remove from pan and place on a plate to cool.

3. Turn a small saucepan to medium heat and add 1 tablespoon of olive oil, followed by 1 cup of braising greens. Swirl to coat, then sprinkle with crushed red pepper flakes (if you don’t like spice, feel free to omit). Saute your greens 4-5 minutes, until they have all started to wilt but are still a vibrant green color.

4. Butter one side of two pieces of sourdough. Spread garlic aioli on the other side, then top one slice with (in this order) medium cheddar cheese, bacon, and then your braising greens. Place the other piece of bread on top to make your sandwich.

5. Return your saucepan to low-medium heat and add your sandwich (cheese side down). Let cheese melt for 3 minutes. Then flip for 2, then back for 2. Both sides should be browned and crispy but not burned and the cheese should be melted and uniting the sandwich. Don’t hesitate to cook a little longer if you need to! Enjoy with a crisp, cold glass of Viognier.