THE BEST Grilled Cheese Sandwich

THANK YOU Chef John from food wishes.blogspot.com for this AMAZING grilled Cheese sandwich (picture credit to him).  Click on the link to watch his video.  Chef John calls it the St. Patty's melt.  We've decided that his St. Patty's melt (with some added cartelized Vidalia onions) just about makes you feel like you've died and gone to heaven!  This may look a little intimidating, but it isn't.  It does require a little extra time, but I always make a lot of the greens mixture and then there are leftovers for another day of the week to whip up the same thing really fast.

A few things I've learned in perfecting this...THE CHEESE MATTERS!  Regular sliced cheddar you throw on your turkey sandwich is not as good with this.  You'll be glad you bought some high quality cheddar cheese.  Secondly, THE BREAD MATTERS!  You can use any bread, but if you really want the Gourmet, SUPER tasty version, use some artisan sourdough bread :)

INGREDIENTS

1 bunch kale

1 bunch mustard greens (or spinach)

10 TBS butter, divided

2 cloves garlic

3/4 c chopped green onions

1 pinch salt

ground pepper

1 pinch cayenne pepper (or smoked chipotle pepper)

2 TBS seasoned rice vinegar

Sliced Artisan Sourdough bread

1 8 oz package Irish White Cheddar Cheese, sliced

STEP 1: Remove 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.

STEP 2:  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.

STEP 3: 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.

STEP 4: 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.

STEP 5: 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.

STEP 6: Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.