When I was a kid, like most kids, I was no fan of vegetables. For a while in my adult years I clung to the idea that being an adult meant you could eat ice cream for dinner if you wanted to, and that eating your veggies had to mean a bland salad or gross boiled brussell sprouts (no offense, sprouts). Cooking more has helped me realize that eating veggies can be just as delicious and interesting as meatier meals. Also, if you’re going to have a milkshake for dinner, it better be a special one.
These paninis use swiss chard, a vegetable renowned for its health benefits. It’s packed with anti-oxidents, fiber, calcium, magnesium, iron, lutein, and a whole alphabet of vitamins. It even contains biotin, a vitamin that promotes hair health and strength. Sauteeing the chard reduces its volume substantially, allowing us to get maximum chardy super powers in one little sandwich.
Jarlsberg cheese is like a nuttier swiss cheese and provides the perfect addition to the garlicky sauteed chard. Together, they create a meal that lets the kid in you enjoy the gooeyness of a grilled cheese, while the adult in you reaps the health benefits.
Gooey Swiss Chard and Jarlsberg Paninis
Prep time: 15 minutes
- 1/2 wedge of jarlsberg cheese, slices
- 8-10 Swiss chard leaves, stems removed, chopped into 2 inch strips
- 2 tbs garlic, minced
- 1 tbs olive oil
- 1 very small onion, diced
- 4 slices cracked wheat sourdough bread
- Olive oil spray
In a pot large enough to hold them, toss together the chopped chard leaves, garlic, olive oil, and diced onion until well coated and mixed. Over medium heat, sautee by stirring constantly until the onions are translucent and the chard is soft and cooked down, about 7-10 minutes.
Heat your panini press to medium high heat, and arrange the chard mixture onto two slices of sourdough bread. Top with the sliced jarlsberg cheese and another piece of sourdough. Spray both sides of the sandwiches with olive oil spray and grill on the press about 5 minutes, until the bread is crisp and the cheese has fully melted. Cheers!