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.”
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.