Grilled Cheese Sandwiches

With wilted greens and jam

Print Recipe

Susan Sink, market manager for Durham Farmers’ Market, loves these grilled cheese sandwiches made from Boxcarr Handmade Cheese's Campo, a creamy, cold-smoked savory cheese. “I add wilted turnip greens or baby kale and pair it with a heartier wheat bread and onion. It also adds a smoky flavor to French onion soup or a quiche, or even chili if you want to melt it on the top.”

Ingredients

1 loaf sliced bread

1 small bag of tender mixed greens, arugula, or baby turnip greens

Olive oil

Salt and pepper, to taste

1 tablespoon jam (Fig or onion works well)

Enough cheese slices to cover your bread

Butter

Options: Dijon mustard can be added to the greens, or replace greens with roasted cherry tomatoes

Directions

Choose a bread and cheese that work well together (see sidebar for ideas).
Cut bread into ½-inch thick slices. Cut greens into small bites or slice into ⅛-inch strips if using turnip greens.
Lightly cook the greens for 3–5 minutes in olive oil and season lightly with salt and pepper.
Lay cheese on the bread in a single layer and top with the wilted greens. Add jam and then top with the second piece of bread.
Heat a cast iron pan on medium heat for 2–4 minutes and add butter. Quickly lay sandwich in the pan and cover with a smaller, heavy lid to press the sandwich together in the pan.
Heat the sandwich until it’s golden brown on the bottom side and the cheese is melting, but not entirely melted.
Flip the sandwich carefully. The top piece will not be stuck to the bottom yet. Add some additional butter if the pan is dry before returning the sandwich to the pan.
Cook the second side the same way, possibly lowering the temperature for the second side to cook through.

Great cheese & bread combinations

Susan recommends Boxcarr Handmade Cheese. Try these flavor fusions on your sandwich, and learn more about Boxcarr cheeses in our story, Southern Culture Meets Italian Roots.

Wheat-style bread with Campo

Campo is heese lightly smoked over pecan wood. Try this sandwich with a spread of onion jam and topped with turnip greens or arugula

Sourdough bread with Robolia

Boxcarr’s Rosie’s Robolia or Rocket’s Robolia cheeses both have a buttery, mushroomy flavor profile. Rocket has some nutty undertones that pair well with arugula and fig jam.

Recipe Courtesy Of

Susan Sink, Tarheel Foodie