This grilled cheese is a little bit spicy, so if you don’t like spicy stuff you can substitute the pepper jack cheese with provolone or mozzarella and then substitute the cressida microgreens with kale, kohlrabi, mizuna, cabbage, or amaranth microgreens.

What you will need:

  • Fresh bread
  • pepper jack cheese slices
  • coconut oil (or butter)
  • cressida microgreens

Spread coconut oil (or butter) on the outside of the bread slices while heating up your pan to medium heat. Place 2 slices of pepper jack cheese between the slices of bread and add to the pan once it is hot. Let each side cook until they are both golden brown. Take the sandwich off of the pan and onto a plate that is covered with a paper towel. Let the excess oil soak into the paper down. Then, pull the two sides of the sandwich apart and add the Cressida (also known as Curly Cress) in the middle of the sandwich. You want to wait until after you grill the bread/cheese to add the microgreens to avoid water loss in the greens and avoid cooking them down. Put the bread back together and enjoy!