Collards and Portobello Grilled Cheese

It’s National Grilled Cheese Sandwich Day! To celebrate, here’s a healthier take on this beloved comfort food.

INGREDIENTS

• 4 tablespoons extra-virgin olive oil, divided
• 4 medium portobello mushroom caps, gills removed, sliced
• 1 small onion, thinly sliced
• 2 large cloves garlic, chopped
• 6 cups chopped collard greens
• ½ cup water
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt
• 8 slices rye bread
• 4 slices Swiss cheese
• 4 tablespoons Dijonnaise (can be made by stirring 1 tablespoon Dijon mustard into 3 tablespoons mayonnaise)

INSTRUCTIONS:

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms and onion; cook, stirring occasionally, until starting to brown, 5 to 7 minutes. Add garlic and cook, stirring, for 30 seconds. Add collards and water; reduce heat to medium and cook, stirring occasionally, until the collards are tender, 5 to 7 minutes. Season with pepper and salt.

2. Preheat a panini maker.

3. Brush one side of each slice of bread with some of the remaining 2 tablespoons oil. Turn 4 pieces over and spread 1 tablespoon Dijonnaise on each. Top with one-fourth of the collards mixture (about 3/4 cup), a slice of cheese and the remaining bread, oiled-side up.

4. Cook the sandwiches in the panini maker until golden brown and the cheese is melted.

Makes 4 servings.

Nutrition Facts (per serving)
Calories: 460; Fat: 25g; Carbs: 44g; Protein: 17g

Recipe Card for Collards and Portobello Grilled Cheese

Source: Eating Well