Today commences my Thanksgiving cooking frenzy, and I’m psyched! I’m making pies and a couple of sides for the dinner we’re having with friends, but that’s another post for another day. For now, I have another weeknight staple to share with you.
I know a greens sandwich sounds boring, but, seriously, it’s one of the best sandwiches I’ve had, and a go-to weeknight meal to boot! It really is simple — just sauté some greens, place them in a halved baguette over manchego cheese, add some herbed olive oil, and it’s dinner!
I used red chard for these, but you can use most any greens you have on hand, including a blend of different ones. I almost always serve these sandwiches with oven fries of some sort. I have, on occasion, gotten ambitious and made my own, but usually I just use the bagged frozen ones from Alexia or Trader Joe’s. It makes a great meal!
Greens and Manchego Sandwiches
Adapted from this recipe from César
4 Tbsp (about) extra virgin olive oil, divided
2 cloves garlic, minced, divided
1/4 tsp crushed red pepper
1 bunch of greens (chard, arugula or spinach work best), tough stems removed
12 thin slices of manchego cheese (about 1/4 pound)
mixed fresh herbs (parsley, rosemary, thyme, sage, or whatever you have on hand that would make a nice combination)
Chop the mixed herbs and add one minced clove of garlic and a good glug of olive oil to them in a bowl (about 3 Tbsp). Mix and set aside.
Heat about a tablespoon of olive oil in a large, deep pan over medium heat. Add the garlic and crushed red pepper and stir for a few seconds. Add the greens and cook, stirring, until completely wilted. Remove to a colander and season with salt.
Cut the baguette into 10-inch lengths (or just use demi-baguettes) and slice them in half lengthwise, leaving a hinge. Brush the inside with herb oil and layer the slices of manchego cheese across the bottom half. Makes 2 sandwiches.