Monday, June 20, 2011

raclette panini with wilted greens

We were recently gifted a George Foreman Grill. Now, while I do love grilling and am super appreciative of my new found ability to do it indoors, I am equally as excited about its other feature. PANINI PRESS!!!! On our way home the other day we stopped by to visit the nice folks at The Bedford Cheese Shop. We snagged some fresh ciabatta and I spotted some amazing looking Raclette from Spring Brook Farms in Vermont. Raclette is a traditional melting cheese usually made in France, and sometimes Switzerland. It's usually made from cows milk, and has a supple texture and almost beefy flavor. This domestic Raclette was slightly more mild in flavor (which works out well for sandwiches), but as intended was perfect for melting. I am upset we didn't buy extra for grilled cheeses or mac and cheese. Good thing the cheese shop is only a few blocks away. This recipe makes two pretty big sammiches. And if you don't have a panini press of some sort, don't sweat it, just do what we did here.

2 good sized Crusty Rolls
3 cups of Greens (we used Beet Greens), roughly chopped
1/2 White Onion, sliced thinly
2 Scapes (or 2 cloves of garlic), finely chopped
1 tsp. Lemon Juice
1/4 pound Raclette, thinly sliced
1 Tbsp. Safflower Oil
salt and pepper to taste

In a saute' pan over medium high heat, add the oil and onions. Cook until translucent and then add the greens and the lemon juice. Let the greens get just wilted, and then remove them from the heat and season with salt and pepper. Preheat your panini press, and open those rolls. Layer in the cheese and top with the greens. Press until the bread is crusty and the cheese is melted and looks irresistible. Now eat it!

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