A melt is, basically, a sandwich with melted cheese. It can be grilled or broiled, the former the famous grilled cheese sandwich, the latter is often called a grinder. A grilled cheese sandwich works best with toaster-style bread, while grinders are usually made with rolls, or baguette-type bread. Tasty whatever you call it and however you make it. This recipe is for a grinder, but adapt it to a grilled, or pan-fried, cheese sandwich, if you like. Most greens will work here, their cooking time will vary is all. Some prosciutto, sliced ham or other thinly sliced meat is a nice addition; put it on the bread half before adding the greens and cheese.
oil or butter
2 garlic cloves, minced
1/4 t crushed red pepper flakes, optional
1 large bunch greens, washed and coarsely chopped
salt and black pepper, to taste
1 baguette, or other long loaf, cut into two or four pieces and halved lengthwise
8 oz mozzarella, provolone, gruyère or other good melting cheese, thinly sliced or grated
mustard, ketchup or other condiment, for eating alongside, optional
1. Heat oil or butter in a large skillet. Add garlic and red pepper flakes, if using, and sauté for a minute or so. Add greens and cook for a few minutes, until wilted and becoming tender. If there is a lot of liquid, allow this to evaporate or remove greens and drain. Season with salt and black pepper.
2. Heat broiler. Place bread halves on a baking sheet and brown lightly. Remove from oven, then set aside top halves of bread.
3. On bottom halves of the toasted bread, spread the cooked greens. Layer cheese over greens. Place bottoms under the broiler again until the cheese has melted. Remove from oven and replace tops.
4. Serve with mustard or ketchup or other condiment on the side.