Indulge in a symphony of flavors with our grilled greens and cheese on toast, a culinary delight that tantalizes the taste buds. This delectable dish features a vibrant medley of grilled greens, oozing cheese, and a toasted bread base, offering a perfect balance of textures and flavors. From the smoky aroma of the grilled greens to the gooey, melted cheese and the crispy, golden toast, each bite promises a satisfying experience. Prepare to embark on a culinary journey with our collection of recipes, each offering unique variations to cater to diverse preferences. Whether you prefer classic combinations or adventurous flavor fusions, our grilled greens and cheese on toast recipes will surely delight your palate.
Let's cook with our recipes!
BEST GRILLED CHEESE EVER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
- Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
- Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
- When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
- For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
- Top with the other slice of bread and spread the outsides with a good amount of butter.
- Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!
GREEN CHILE GRILLED CHEESE MELT
My daughter created a masterpiece with her ultimate grilled cheese and chiles. Want more heat? Use a 4-ounce can of diced jalapenos instead of chiles. -Julia Huntington, Cheyenne, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first 7 ingredients until blended. Spread over half the bread slices. Top with tomato and remaining bread., Brush outsides of sandwiches with melted butter. In a large cast-iron or other heavy skillet, toast sandwiches in batches over medium-low heat until golden brown and heated through, 3-4 minutes on each side.
Nutrition Facts : Calories 431 calories, Fat 29g fat (15g saturated fat), Cholesterol 70mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
CHILLIED CHEESE ON TOAST
A hearty slice of cheese on toast ticks all the boxes when time is short - satisfying, quick to make and popular with everyone
Provided by Jane Hornby
Categories Brunch, Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Heat grill to high, put the bread onto a baking sheet, then grill until just golden on both sides. Mix the onions, tomatoes, cheese and chilli flakes in a bowl, then scoop onto the toast. Shake over a little Worcestershire sauce and grill again until golden and melted. Serve with green salad.
Nutrition Facts : Calories 250 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.16 milligram of sodium
GRILLED GOAT CHEESE, ROASTED PEPPER, AND GREENS SANDWICH
The title of this recipe was getting very long, so I left the last option - roasted artichoke hearts - out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn't take very long to trim and roast them. But it's not a must; the peppers and goat cheese with the greens are what really stand out. I stir everything together and spread it on the bread. It's always a good idea to have a roasted pepper on hand for quick dinners like this.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Dice roasted red pepper small and toss with salt, pepper and a teaspoon of olive oil. Measure out 1/4 cup, tightly packed.
- If including artichoke hearts in the mix, preheat oven or toaster oven to 425 degrees. Cover a baking sheet with parchment and spread the artichoke hearts over the pan in a single layer. Roast for 10 minutes and turn over the pieces. Return to oven and roast for another 10 minutes, until browned and tender. Remove from heat and cut in small dice.
- Mash goat cheese in a bowl and add peppers, chopped greens, and diced roasted artichoke hearts if using. Mash together.
- If desired, rub 1 slice of bread with a cut clove of garlic, then purée garlic and stir into the goat cheese mixture. Spread goat cheese mixture over the bread. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.
- Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from oven, press down firmly, cut in half and serve.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 539 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Choose the right greens: Hearty greens like kale, collard greens, and Swiss chard work well for grilled greens. You can also use spinach, but it will wilt more quickly.
- Wash the greens thoroughly: Remove any dirt or grit from the greens before cooking.
- Use a hot grill: A hot grill will help to char the greens and give them a smoky flavor.
- Don't overcrowd the grill: If you overcrowd the grill, the greens will not cook evenly.
- Cook the greens until they are tender: The greens should be tender but still have a bit of a bite to them.
- Season the greens to taste: You can season the greens with salt, pepper, garlic powder, onion powder, or any other desired spices.
- Serve the greens immediately: Grilled greens are best served hot off the grill. Serve them with a fried egg, a dollop of sour cream, or a sprinkle of grated cheese.
Conclusion:
Grilled greens and cheese on toast is a delicious and easy meal that can be enjoyed for breakfast, lunch, or dinner. The grilled greens are flavorful and healthy, and the cheese adds a creamy and cheesy flavor that pairs perfectly with the greens. This recipe is also a great way to use up any leftover greens you may have. So next time you're looking for a quick and easy meal, give grilled greens and cheese on toast a try!
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