Mustardy Grilled Cheese
Prep time
Cook time
Total time
Gooey grilled cheese made on thick, buttery bread with a slathering of spicy brown mustard and a sprinkling of sautéed mustard greens.
Serves: 4 sandwiches
For the Greens:
  • 1 bunch mustard greens, cleaned and roughly chopped
  • 3 tablespoons olive oil
  • salt and pepper, to taste
For the Sandwiches:
  • 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
  1. 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.
  2. 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.
  3. 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.
Adapted From
Recipe by The Crepes of Wrath at