I’ve got one more recipe from the fine folks over at Sir Kensington’s for you today, and it’s one of my favorite classics done up with the new spicy brown mustard from their brand. I saw a grilled cheese with mustard on a menu years ago, and since then, on the rare occasion that I’ll throw caution to the wind and make or order a big grilled cheese sandwich, you know I’m going to have to have some mustard on the side. Mustard makes almost everything better, I’d argue. One of my friends at work and I bonded over our shared love of the condiment. I will put it on whatever is closest when an open jar is in my midst. I really loved the spicy brown variety that Sir Kensington’s just came out with, too. It’s got grains of real mustard seeds, which is the best way to enjoy mustard – you need some texture in there! I figured this would be the perfect mustard to slather on thick slices of buttery brioche. Are you drooling? If it’s breakfast time where you are, perhaps consider throwing a fried egg into the mix.
The awesome Rust Cohle painting that Kramer’s sister got him for his birthday, playing Settlers of Catan, enjoying some heavenly bourbon and chowing down on a hot dog on a stick at Videology.
So, we’ve got thick slices of bread and spicy mustard – what else do we need? I think cheddar is the only way to go with grilled cheese, so I’ve opted for two varieties of aged cheddar here, one white and one yellow. I also decided to get a little meta with you guys and sauté some mustard greens to add to the sandwiches. You can really use any leafy greens here, but I like the slightly bitter bite that the mustard greens add. Finally, I threw on some raw red onion for a little extra flavor and for a nice, fresh crunch. This was truly my ultimate grilled cheese. I’m technically on a diet right now, but I may have allowed myself a little bite or two of these beauties.
I may have fallen off the wagon a bit in terms of my diet these past few days, to be honest, but I’m only human and I’ve resolved to hop right back on today. I think the key with this kind of thing is to realize what you need to do to make a lifestyle change. I do find that when I have the occasional tortilla chip or sip of beer, it’s at the behest of friends who are foul temptresses and want me to fail. Just kidding – I am my own woman and can make my own decisions. Those decisions have generally been good ones, but do I not bleed? Anyway, I’m trying to not beat myself up too much about it, generally maintain a good attitude towards my ~lifestyle change~ and allow myself to have a treat here or there so that I don’t go completely insane. To be honest, and I’m sure this is true with most things, it’s gotten a lot easier to shun most breads and starches. I don’t really think about it anymore, even when I went out for lunch the other day and removed the tortillas from my tacos and just ate the meat. One of my friends commented on how sad it was, but honestly, I feel great in my jeans right now so call me sad all you want. I did have a bite or two of taco with the tortilla, but that’s all I really needed and the rest went to the other side of the plate. That is basically the equivalent of my having climbed Mount Everest, so I’m pretty proud. My biggest concern is that people will think that I have body image issues or that I’ve got some kind of a problem. I don’t. My body has the problem in that my metabolism is operating at half the capacity it did five years ago and there are things that need to be adjusted in order for me to feel halfway decent about myself. So deal with it! I feel great.
- 1 bunch mustard greens, cleaned and roughly chopped
- 3 tablespoons olive oil
- salt and pepper, to taste
- 8 slices thick-cut bread
- 8 tablespoons unsalted butter, room temperature
- 6 tablespoons Sir Kensington’s Spicy Brown Mustard
- 24-28 slices aged cheddar cheese
- ¼ red onion, thinly sliced
- First, cook your mustard greens. Clean and trim the leaves, then heat 3 tablespoons of olive oil in a large pan over medium-high heat. Add in the greens and stir until wilted, about 5 minutes or so. Season with salt and pepper to taste, then remove from the pan and set aside. Wipe out the inside of the pan with a paper towel.
- Butter both sides of each slice of bread, then reduce the pan’s heat to medium and add in 4 slices of bread at a time (or however many slices your pan can hold) and toast one side. Flip the bread and add 1 ½ tablespoons of Sir Kensington’s Spicy Brown Mustard to two of the slices of bread, followed by 3-4 slices of cheese, ¼ of the mustard greens, a few slices of red onion and an additional 3-4 slices of cheese. Top with another slice of bread, toasted side down onto the cheese. Use a spatula to press down on the sandwiches, then cover the pan lightly and cook for 3-4 minutes.
- Remove the cover, flip the sandwiches, and cook for another 3-4 minutes, pressing down again with a spatula. Remove from the pan when the cheese is gooey and melted, then finish with the remaining sandwich ingredients (you can keep the sandwiches warm in a 250 degree F oven). Serve warm.