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What to Make Tonight: Popeye and Olive Sandwich

Popeye and Olive Sandwich

Taleggio is a fantastic melting cheese from Italy, and here it coats the kale in a big gooey cloud. Havarti would also work, as would Asiago or Provolone.

Prep time 10-15 minutes

Cook time 5-7 minutes

Serves 1

Ingredients
½ tbsp olive oil
½ garlic clove, finely sliced
pinch of chilli flakes
2 handfuls of kale, shredded
¼ lemon
12cm length of focaccia or ciabatta
1 tbsp olive tapenade
5-6 slices Taleggio
salt and freshly ground black pepper

Method
Heat the oil in a frying pan, add the sliced garlic and chilli flakes and, as soon as the garlic begins to colour, add the kale and stir. Season, then add a splash of water, cover with a lid or foil and allow to steam for a few minutes until softened. Remove the lid or foil and fry the kale until all the moisture has evaporated and it is a little charred. Take off the heat and add a little squeeze of lemon juice.

Heat a sandwich press. Slice the focaccia or ciabatta in half horizontally, spread the bottom half with tapenade and top with the sautéed kale then the cheese. Place the other half of bread on top and toast in the sandwich press for 5-7 minutes, until it is crisp and the cheese has melted.

Extracted from The Grilled Cheese Sandwich by Sian Henley (Ebury Press, approx €12). Photograph by Haarala Hamilton.

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