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Oct 25, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Meatless Monday: Apple-Cheddar-Kale Sandwich

January 28th 11:01am, 2013



Ever have those nights when a sandwich just sounds … so … perfect? Where the bread is grilled to buttery perfection, and you just so happen to have your favorite chips stashed in the cupboard? This sandwich — stuffed with fruit and bitter kale — strikes a wonderful balance between savory and sweet (with an extra bite from the sharp cheddar and a nectarous note from the fig spread). I prefer the tanginess of Granny Smith apples and the look of white cheddar, but feel free to sub in your favorite varieties.

Apple-Cheddar-Kale Sandwich
Makes 1 sandwich

½ Tbsp. olive oil
1 clove garlic, thinly sliced
¼ cup vegetable stock or water
1 oz. kale
Salt and freshly ground black pepper to taste
1 Tbsp. butter
2 slices whole-grain bread
1 slice sharp cheddar cheese
½ Granny Smith apple, thinly sliced (or 4 slices)
1 Tbsp. fig spread

• Heat the oil in a nonstick skillet over medium-high heat. Add the garlic and cook until softened, but not browned.
• Turn the heat up to high, and add the stock (or water) and the kale. Stir to combine, and then cover and cook for 1 to 2 minutes. Uncover and continue to cook until the liquid has been absorbed. Season with salt and pepper to taste. Set aside.
• Heat a stovetop grill pan over medium heat. Grease the pan with the butter, and put both slices of bread on the pan. Top one slice of bread with the slice of cheese, so the cheese will soften a bit. Top the other slice with the fig spread so it will become warm.
• Once both slices of bread are grilled to taste (about 2 to 3 minutes), remove the slices to a plate. Top the slice that has the cheese with kale, then apple slices, then place the other slice of bread with the fig spread on top.

By Beth Styles

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