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Grilled Cheese with Chard
with roasted brussels sprouts

Active: 35 min Total: 35 min
We love using simple condiments to create more flavor in our meals. Apricot jam lends the perfect bit of sweetness for a chard-filled grilled cheese and slightly bitter brussels sprouts.


Grilled Cheese with Chard:
  • Chard, any type - 1 bunch , chopped
  • Oil, cooking - 1 Tbsp
  • Butter - 4 Tbsp
  • Bread, sandwich - 8 slices
  • Cheese (like Swiss, gruyere, mozzarella, fontina) - 8 slices
  • Jam, apricot (sub other type of fruit like peach) - 6 Tbsp
Roasted Brussels Sprouts with Apricot Jam:
  • Brussels sprouts - 1 lb , trimmed and halved
  • Oil, cooking - 2 tsp
  • Jam, apricot - 3 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, dijon - 2 tsp


  1. Brussels sprouts - Prep as directed. (Can be done up to 4 days ahead)
  2. Chard - Prep as directed.

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  1. Heat oven to 500F / 260C.
  2. Spread brussels sprouts out onto a sheet pan. Cover tightly with foil and then ‘steam’ for 6 to 8 minutes. Remove foil and toss brussels sprouts with oil. Roast for another 12 to 16 minutes, until outside leaves are brown and crispy.
  3. While brussels sprouts cook, heat a saute pan over medium-high heat. Add cooking oil and then chard to heated oil. Saute until softened, 3 to 5 minutes. Sprinkle with some salt and pepper and remove from heat.
  4. Next butter one side of each piece of bread with about 1/2 Tbsp / 7g of butter / slice. Lay out bread buttered-side down. Layer with cheese, cooked chard, jam, another slice of cheese and top with bread, buttered-side up. Continue until all sandwiches are made.
  5. Heat up a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes.
  6. When brussels sprouts are done, toss with jam, balsamic vinegar, and mustard. Season with salt and pepper to taste.
  7. Slice grilled cheeses in half and enjoy with roasted brussels sprouts.



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