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By Joe Yonan
Atlanta chef Steven Satterfield has coined this sandwich as a “healthy-meets-decadent mash-up,” and it truly lives up to that description. If possible, use a mixture of greens to enhance the flavors. These sandwiches are generously sized, so half a sandwich is usually enough. Due to the thickness of the bread slices, it’s best to use the oven to melt the cheese.
Storage: It’s ideal to consume this sandwich immediately after preparation, but if needed, you can refrigerate it for up to three days and reheat it in the oven.
Substitutions: To make this sandwich vegan, simply use vegan cheese and vegan butter.
Ingredients
measuring cup
Servings: 4 (2 sandwiches)
1 tablespoon of extra-virgin olive oil
1 small red onion (5 ounces), finely diced
1/2 teaspoon of fine salt, plus more to taste
Water, as needed
1 large bunch (12 ounces) of hardy greens (such as kale, spinach, chard, mustard greens, or a mixture), washed, stems removed, and chopped
Four large slices of levain or country-style sourdough bread, each 1 inch thick
6 ounces of thinly sliced smoked Gouda cheese
6 ounces of thinly sliced aged white cheddar cheese
2 tablespoons of mayonnaise
2 tablespoons of unsalted butter, divided
Directions
Time Icon Active: 45 minutes | Total: 55 minutes
Step 1: Preheat the oven to 325 degrees and position a rack in the middle.
Step 2: Heat the olive oil in a large cast-iron skillet over medium heat until it shimmers. Add the diced red onion and salt, and cook while stirring frequently, until the onion becomes translucent (approximately 4 to 6 minutes).
Step 3: Add a splash of water, then add the greens to the skillet in batches. Cook while stirring frequently until the greens have wilted down enough to add more. Continue adding the greens and cooking them down until all of them have wilted, adding a splash of water when needed to help steam the greens. Cook until most of the moisture has evaporated and the greens are tender (approximately 6 to 8 minutes). Taste and add more salt if necessary.
Step 4: Arrange the bread slices on a rimmed baking sheet and evenly distribute the sliced cheeses on top of them. Bake for 5 to 6 minutes, or until the cheese has melted.
Step 5: Remove the baking sheet from the oven and place the wilted greens on two of the bread slices, covering the cheese. Top with the other two bread slices, cheese side down, and press the sandwiches together. Spread mayonnaise on the outside of both the top and bottom of each sandwich to create a crust when pan-fried.
Step 6: Wipe the skillet clean of any residue from the greens and return it to medium heat. Add 1 tablespoon of butter, allowing it to melt and coat the pan. Place the sandwiches in the skillet and place another skillet or similar flat, heavy object on top to weigh the sandwiches down for even cooking. Cook until the bottom is nicely browned, then flip and repeat the process, adding the remaining 1 tablespoon of butter and weighing the sandwiches down again. Continue cooking until the second side is nicely browned. Cut each sandwich in half and serve hot.
Nutritional Facts
Per serving (1/2 sandwich):
Calories: 755
Carbohydrates: 66g
Cholesterol: 106mg
Fat: 40g
Fiber: 6g
Protein: 36g
Saturated Fat: 22g
Sodium: 1271mg
Sugar: 6g
Please note that these nutritional facts are estimates based on the available ingredients and this particular preparation method. They should not be considered a substitute for personalized dietary advice from a qualified dietitian or nutritionist.
Recipe adapted from “Vegetable Revelations” by Steven Satterfield (Harper Wave, 2023).
Tested by Joe Yonan.
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