Baby Grilled Cheese

Recipe by Educational Chef Julia Schneider
Demonstrated at Ponce City Farmers Market on April 10, 2018

Ingredients

• Market:
  • Pepper Cheddar from Formaggio (4 units $9.00 each)
  • Mustard Greens from Levity Farms (2 bunches $5.00 each)
  • Asian Greens from Levity Farms (3 bunches $4.00 each)
  • Swiss Chard for Levity Farms ( $3.00)
  • Baguettes from Proof Bakeshop (4; $4.00 each)
  • Pan Pugliese from Proof Bakeshop ($6.00)
• Pantry:
  • Apple Cider Vinegar
  • Dijon
  • Olive Oil
  • Garlic Cloves
  • Salt 
  • Sugar or Honey
  • Freshly Ground Pepper
  • Pink and Green Peppercorns

 Directions

1. Thinly slice cheese and bread.
2. Chiffonade and shred raw greens, then toss in vinaigrette:
   1. (1 part Dijon to 2 parts apple cider vinegar to 4 parts olive oil, 1 clove garlic, 2 tsp salt, 2 tsp sugar or honey and lots of freshly ground pepper).
3. Sprinkle greens with salt and peppercorn mix
   1. (pink and green peppercorns, kosher salt).
4. In a skillet, toast bread in olive oil on both sides, after it’s flipped top with a slice of cheese and melt. Serve grilled cheese with greens on top.
5. Served immediately.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.