Jul 14 2026

Churchill Recipe

Time20m
Serves1

swiss, provolone, white cheddar, sautéed kale & marinated roasted red peppers on butter toasted sourdough

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Ingredients

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Cheeses

Vegetables

Condiments

Bread

Others

Method

Preparation and Cooking

  1. 1

    Sauté the Kale

    In a skillet, heat olive oil over medium heat. Add the kale and sauté for about 5-7 minutes until wilted. Season with salt and pepper to taste, then remove from heat.

  2. 2

    Prepare the Bread

    Spread butter on one side of each slice of sourdough bread. Place the buttered side down on a clean surface.

  3. 3

    Assemble the Sandwich

    On one slice of bread, layer Swiss cheese, provolone cheese, white cheddar cheese, sautéed kale, and marinated roasted red peppers. Top with the second slice of bread, buttered side up.

  4. 4

    Grill the Sandwich

    Heat a skillet over medium heat. Place the sandwich in the skillet and grill for about 3-5 minutes on each side, or until the bread is golden brown and the cheese is melted.

  5. 5

    Serve

    Remove from skillet, slice in half, and serve warm.

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