Recipes>Lunch Recipes
Popeye and Olive Grilled Cheese Sandwich
by Sian Henley from The Grilled Cheese Sandwich: 60 Unbrielievably Delicious Recipes
Easy
Upgrade your grilled cheese sandwich with this recipe served on focaccia or ciabatta and stuffed with shredded kale, olive tapenade and Taleggio – a delicious lunch!
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From the book
The Grilled Cheese Sandwich
Sian Henley
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Introduction
Taleggio is a fantastic melting cheese from Italy, and here it coats the kale in a big gooey cloud. Havarti would also work, as would Asiago or Provolone.
Tags
Ingredients
| ½ | tablespoon olive oil |
|---|---|
| ½ | garlic clove, finely sliced |
| Pinch of chilli flakes | |
| 2 handfuls of | kale, shredded |
| ¼ | lemon |
| 12 cm/5 inch length | of focaccia or ciabatta |
| 1 tbsp | olive tapenade |
| 5-6 slices | Taleggio |
| Salt and freshly ground black pepper |
Essential kit
You will need a sandwich press
Method
Heat the oil in a frying pan, add the sliced garlic and chilli flakes and, as soon as the garlic begins to colour, add the kale and stir. Season, then add a splash of water, cover with a lid or foil and allow to steam for a few minutes until softened. Remove the lid or foil and fry the kale until all the moisture has evaporated and it is a little charred. Take off the heat and add a little squeeze of lemon juice.
Heat a sandwich press. Slice the focaccia or ciabatta in half horizontally, spread the bottom half with tapenade and top with the sauteed kale then the cheese. Place the other half of bread on top and toast in the sandwich
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Ingredients
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