Chard, Apple and Bacon Grilled Cheese with Red Pepper Sauce

Chard always feels like that vegetable you should eat, but exactly how seems to be an issue. The answer is a grilled cheese! We also realize that chard might be a tough sell for some members of the family, but if you omit the chard, the resulting bacon and apple is still a classic grilled cheese combo.

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Equipment

Skillet
Or Panini Maker

Ingredients

For the Red Pepper Sauce:

4 oz. Jarred roasted red pepper
2 oz. Toasted slivered almonds
4 oz. Tomatoes (we used fire roasted from a can to keep it easy)
1 Tsp Paprika
2 Tbsp Parsley
1 Tsp Roasted garlic

For the Chard

1 Bunch Chard (rainbow or swiss)
2 Tbsp Apple cider vinegar
1 Tsp Salt
1/2 Tbsp Neutral oil such as canola

For the Sandwich

2 Slices Bacon cooked until crisp
3 Slices Gouda cheese
1/4 Apple thinly sliced

Instructions

Prepare the red pepper sauce (this can be done the day before). Combine the ingredients in a blender. Pulse until you reach the desired consistency.
Prepare the chard in a medium sauce pan with a lid. Heat pan to medium and add oil. Once heated, add chard by the handful. It will cook down A LOT. Stir the chard, apple cider vinegar, and salt. Cook for 6-7 minutes. Take off heat and set aside.
Heat skillet to medium (we really like cast iron for this if it’s available, but if not use a non-stick pan).
Assemble the sandwich: one slice of Gouda first, top with bacon, then the apple, two spoonfuls of sautéed chard, and finally, more sliced of cheese. Top with the second slice of bread. Spread a thin layer of mayo on this slice. If you’re making multiple sandwiches, assemble them all before you start griddling.
Place the sandwich mayo side down in the skillet. Spread mayo on the bread slice now facing up and cook three minutes, or until bread is toasty brown. Turn and repeat. Your stove top and pan may require slightly cook times.
Serve with red pepper sauce for dunking.