Farm Style Grilled Cheese with Beet Greens

Living in New York, I am blessed by lush farmlands and local farm fresh produce. One of the perks of my 9-5 is being just a stone’s throw to the Union Square farmers’ market. I’m a big supporter of local business, especially when it’s delicious and good for me. The farmers’ market also allows me to eat what’s in season. Oddly enough, it was the creator of Twinkie the Kid who first brought to my attention this idea that we should eat in harmony with our surrounding.

This is a typical meal from my day to day. It’s basically a cheese sandwich; however, all my ingredients come from the farmers' market. It really makes a world of difference. For the bread I’ve chosen a wood-fired bread from Bobolink Dairy. Good bread is the basis of any good sandwich, plus artisanal breads are typically higher in fiber and nutrients than anything prepackaged. If you do not live near a farmers' market, I urge you to step away from the wonder bread and make a trip to your local baker. Bread making is a magnificent craft far too underappreciated in the States.

For the cheese I’ve mixed a grass-fed cheddar (ripened in a cave apparently) and a fresh soft white cheese called Bianca (also from cow’s milk). The soft white is similar to a soft chèvre but not quite as tangy. It pairs beautifully with vegetables, which brings me to the beet greens. Fear not if you hate beets, beet greens taste nothing like their red root. They have a distinctive flavor, similar to a sweet chard. However, if you do like beets, you can roast them up for an additional side dish. Simple and delectable, all it really takes is an appreciation for food craft and a visit to your local farmers' market.

Ingredients

  • 1 loaf fresh bread
  • 1/2 lb artisanal cheddar*
  • 1/2 lb soft white cheese*
  • 2 large bunches of beet greens
  • 1 tbsp olive oil
  • dash of salt

*Feel free to use your favorite crafted cheese or try something new from the farmers' market.

Instructions: 

Serving: approx 4
Prep Time: 5 min
Cook Time: 10 min

  1. Preheat oven to 375°. Cut the bread so that you have about eight pieces; this varies greatly with the type of bread you are using. We are making about 4 sandwiches.
  2. Slice the cheddar and add to one half of each sandwich, spread the soft white on the other half. The amount of cheese used varies on your personal preference; however, 1 lb of cheese should be plenty for four sandwiches.
  3. Place bread on the top rack of the oven, either directly or on a baking sheet. Bread should be open face with the cheese side up. Meanwhile, grab a large skillet and place over medium low heat.
  4. Cut the beet greens from the root and wash thoroughly. Do as you like with the actual beets.
  5. Add olive oil to the skillet followed by the greens. Sprinkle with salt and saute for about five minutes until tender, then remove from heat.
  6. Remove bread from the oven once the cheese begins to melt and the bread is slightly brown. You can place the greens directly on the sandwich or serve on the side. Carefully fold your sandwiches over while the cheese is still hot.
  7. Serve sooner than later and enjoy.