Bacon, Collard & Manchego Melts
Servings: 4 sandwiches
Ingredients
- 1 lb thick-cut bacon
- 1 bunch collard greens (2-3 large leaves per sandwich)
- 12 ounces Manchego, sharp white cheddar or other strong, hard cheese
- 8 slices good sandwich bread (rye, sourdough, white)
- 1/2 cup broth (preferably chicken or vegetable, or can use water)
- 1/8 cup butter
- Salt and fresh ground pepper
Instructions
- Trim stiff portion of stem out of the center of each collard green. Fold leaves in half lengthwise, stack, and cut into 1/2-inch ribbons.
- Fry bacon until still meaty, but crisp. Remove to paper towel-lined plate to drain.
- Add collards to bacon grease and toss to coat over medium-high heat until slightly wilted. Add broth and salt and pepper to taste, and simmer over medium-low heat for 5-10 minutes until greens soften completely.
- Stack 1/4 of the bacon, 1/8th of the cheese, 1/4 of the collards, another 1/8th of the cheese on one slice of bread and top with another to close. Wipe out skillet from collards and melt 1 tablespoon of butter over medium-high heat. Add sandwiches, reduce heat to low-medium, cover and cook for 3-5 minutes until browned on bottom. Flip, cover and cook another 3-5 minutes to melt cheese and brown the other side.
- Serve with chips and bread and butter pickles.