St. Patty Melt

5.0
(15)
14 Reviews
3 Photos

This St. Patty melt surprised me. If you think substituting braised greens for the patty is crazy, you're not alone because that's what I thought. Then, I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on December 1, 2024
3
3
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 bunch lacinato kale

  • 1 bunch mustard greens

  • 10 tablespoons Irish butter, or more as needed and divided

  • ¾ cup sliced green onions, white and light green parts only

  • 2 cloves garlic, minced

  • salt and freshly ground black pepper to taste

  • 1 pinch cayenne pepper, or to taste

  • 2 tablespoons seasoned rice vinegar

  • 8 thick slices French bread

  • 1 (8 ounce) package Irish white Cheddar cheese, sliced

Directions

  • Remove tender, leafy parts of kale and mustard greens from the stems and place into a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens to a colander or strainer to drain thoroughly.

  • Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to submerge them. Return to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a large bowl and let cool until easily handled.

  • Meanwhile, heat 3 tablespoons butter in a large pan over medium heat. Sauté green onions, garlic, and salt until onions soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.

  • Squeeze water from cooled greens and chop. Add greens to green onion mixture in the pan; continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir rice vinegar into braised greens.

  • Heat about 2 tablespoons butter in a large pan over medium-low heat. Add 2 French bread slices to hot butter in the pan; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup braised greens on 1 French bread slice, then top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes. Remove sandwiches to a cutting board. Repeat with remaining butter, bread, greens, and cheese.

  • Slice sandwiches in half at a slight angle and serve.

Chef's Note

Swiss chard, spinach, or escarole would also be lovely. You need enough greens to yield about 1 1/2 to 2 cups, once boiled and chopped.

You can use any cheese you want; for me, the perfect pairing with the greens is a nice sharp white Cheddar.

Using enough salt is the secret to making delicious greens; the salted water in which you boil the greens should taste like seawater.

You can add a splash of regular vinegar and a pinch of sugar instead of seasoned rice vinegar.

Nutrition Facts (per serving)

765 Calories
50g Fat
57g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 765
% Daily Value *
Total Fat 50g 64%
Saturated Fat 31g 153%
Cholesterol 135mg 45%
Sodium 1115mg 48%
Total Carbohydrate 57g 21%
Dietary Fiber 7g 24%
Total Sugars 2g
Protein 29g 57%
Vitamin C 187mg 208%
Calcium 683mg 53%
Iron 6mg 34%
Potassium 961mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.