'Ultimate Grilled Cheese' Recipe With Mustard and Mustard Greens

Yahoo Food

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Sydney Kramer of Crepes of Wrath presents what may be the end all be all of grilled cheese sandwiches.

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This ain’t your average grilled cheese sandwich. Photo: Sydney Kramer

Mustardy Grilled Cheese
Makes 4 sandwiches

So, we’ve got thick slices of bread and spicy mustard — what else do we need? I think cheddar is the only way to go with grilled cheese, so I’ve opted for two varieties of aged cheddar here, one white and one yellow. I also decided to get a little meta with you guys and sauté some mustard greens to add to the mustard grilled cheese sandwiches.You can really use any leafy greens here, but I like the slightly bitter bite that the mustard greens add. Finally, I threw on some raw red onion for a little extra flavor and for a nice, fresh crunch. This was truly my ultimate grilled cheese. I’m technically on a diet right now, but I may have allowed myself a little bite or two of these beauties.

For the greens:
1 bunch mustard greens, cleaned and roughly chopped
3 tablespoons olive oil
Salt and pepper, to taste

For the sandwiches:
8 slices thick-cut bread
8 tablespoons unsalted butter, room temperature
6 tablespoons spicy brown mustard (I used the brand Sir Kensington’s)
24 to 28 slices aged cheddar cheese
¼ red onion, thinly sliced

First, cook your mustard greens. Clean and trim the leaves, then heat 3 tablespoons of olive oil in a large pan over medium-high heat. Add in the greens and stir until wilted, about 5 minutes or so. Season with salt and pepper to taste, then remove from the pan and set aside. Wipe out the inside of the pan with a paper towel.

Butter both sides of each slice of bread, then reduce the pan’s heat to medium and add in 4 slices of bread at a time (or however many slices your pan can hold) and toast one side. Flip the bread and add 1½ tablespoons of Sir Kensington’s Spicy Brown Mustard to one side of two of the slices of bread, followed by 3 to 4 slices of cheese, ¼ of the mustard greens, a few slices of red onion, and an additional 3 to 4 slices of cheese. Top with other slices of bread in the pan, toasted side down onto the cheese. Use a spatula to press down on the sandwiches, then cover the pan lightly and cook for 3-4 minutes.

Remove the cover, flip the sandwiches, and cook for another 3-4 minutes, pressing down again with a spatula. Remove from the pan when the cheese is gooey and melted, then finish with the remaining sandwich ingredients (you can keep the sandwiches warm in a 250°F oven). Serve warm.

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Marmalade-cheese toast, aka breakfast grilled cheese

10 life-changing grilled cheese combinations

Have any tricks to making the perfect gooey grilled cheese? Tell us below!