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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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1 clove garlic, chopped
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2 tbsp (30 ml) olive oil
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½ cup (75 g) frozen corn kernels, thawed (or fresh corn, cooked)
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2 cups (50 g) kale leaves, chopped
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8 slices loaf bread
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2 tbsp (30 ml) whole-grain mustard
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5 oz (150 g) sharp cheddar cheese, sliced
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5 oz (150 g) semi-firm, washed-rind cheese, or Gouda, sliced
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2 tbsp (28 g) butter
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Salt
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Pepper
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Directions
- In a non-stick skillet over medium heat, brown the garlic in the oil. Add the corn and kale. Continue cooking for about 4 minutes or until the kale is al dente. Season with salt and pepper. Set aside.
- Brush half of the bread slices with mustard. Cover with cheddar slices and top with the kale mixture. Add the semi-firm cheese on top of the kale and close with the remaining bread slices.
- In the same skillet over medium-high heat, brown two sandwiches at a time in half the butter. Flip gently and continue cooking until the cheese has melted.
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