If you asked me what the most difficult dietary restriction was, I’d be at an entire loss.
My first answer would be gluten-free – I’m not sure how life would go on without a nice, toasted piece of french bread, or a whole-wheat pizza, or even croutons. But given my love for making things from scratch, from making things myself, I’d be willing to bet I’d adapt pretty quickly, and with all the amazing gluten-free-ers blogging these days, I probably wouldn’t go without nearly as often as I think I would.
So then I think about the diabetics. No sugar? That doesn’t seem like a life worth living, either. Days without chocolate? Caramel? Ice cream? But again, there are a thousand sugar-substitutes available, and maybe I’d adapt to that, too. Maybe I’d get used to using Spenda or Truvia or whatever all the time. I mean, I use them a decent amount now by choice, so how bad could it be if my doctor told me to cut the sugar?
Which brings me to the next one – lactose. Oh, my. No cheese? No milk? But I suppose I could have it all if I just battled a little indigestion and upset stomach for a bit, right? And maybe I could take Lactase and it would be all better. Something tells me it isn’t that easy. And rice cheese? I’m not sure that tastes anything like Manchego or Gouda or Parmesan. I doubt soy ice cream is an ounce as good as whole milk ice cream, but again, if this were my life I’m sure I’d learn to love it, and learn to adjust. People do it all the time, don’t they?
Be that as it may, I absolutely couldn’t imagine life without toasted, cheesy sandwiches. And I could forego the meat as long as the cheese is there, as long as it oozes like this one, and as long as I feel a crunch of crusty, toasted bread between my teeth. Yeah, I don’t need bacon or chicken or any of that.
In fact, I’m quite happy with a large whopping mound of garlic-infused kale. Again, as long as cheese and bread are at the party, too.
Word on the street is that it’s National Grilled Cheese Month. Did you know? I have to thank podcasts and Facebook for this niblet of info, I do. And while I could really get behind a grilled cheese sandwich right about now, I realized I’d made this kale and provolone sandwich (aka grinder to anyone who uses that term. who uses that term, anyway?) a few weeks ago and I think I’d be more than happy to have it again.
Then again, a panini-style samich with sharp cheddar and a fresh tomato would also be pretty awesome. But since tomatoes are quite in season yet, maybe I’d better wait. At the end of the day, eating this one is hardly a sacrifice.
Kale & Provolone Grinders
adapted from Bon Appetit, February 2012; makes 4
time commitment: ~1 hour
white bean puree
3 T olive oil, divided
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 15-ounce can cannellini beans with liquid
Kosher salt, freshly ground pepper
2 bunches of lacinato/Tuscan/dinosaur kale
3 T olive oil, divided
1/2 head of garlic, cloves peeled and thinly sliced
1 t crushed red pepper flakes
2 c arugula or spinach
2 T fresh lemon juice
Freshly ground black pepper
4 6″–8″-long French rolls, split lengthwise
4 ounces thinly sliced provolone heese
1 jalapeño, seeded, very thinly sliced
white bean puree
Heat 1 T oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 2 T oil. Process until smooth. Season with salt and pepper.
Cook kale, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer kale to a baking sheet; let cool. Squeeze dry; coarsely chop.
Heat a large pot over medium heat; add 2 T oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add kale and arugula/spinach; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining T oil and lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. (you can do this a day early if you’d like)
Arrange racks in top and bottom thirds of oven; preheat to 400 F. Open rolls and arrange on 2 rimmed baking sheets. Spread bean purée on one side of each roll; add greens. Top with cheese, then jalapeño. Toast, rotating pans after 5 minutes, until cheese is melted, 7–10 minutes. Top, slice, and serve.