My husband is a radish fiend. For three years I have brought them home from the market nearly every weekend that they are available, and he never tires of them. This time of year, Kyle is in radish and greens heaven, and I am constantly trying to find new ways to prepare both. We have always eaten radishes raw, so last week I roasted a bunch of French breakfast radishes with carrots – big win! I highly recommend it. This week, I got home from the market and immediately dumped my purchases out and searched for lunch inspiration.
This week at the South of the James farmers’ market, I picked up Agriberry strawberries, Norma’s Produce baby yellow squash, Norwood Cottage craisin bread, Crumptown Farm Tokyo Bekana (a new-to-me green!), Walnut Hill Farm turnips (with bonus greens – two vegetables for the price of one!), Bella Grove purple radishes, and Broadfork Farm dill. Our cluster of radishes was small and it was calling my name. It was a little cool outside that day, and I thought grilled cheese sounded pretty good. I decided to add some sliced radishes to our grilled cheese sandwiches to provide a little crunch and flavor.
I used some smooth, nutty, Gruyere cheese that I had leftover from last week’s groceries, leftover spinach leaves, and thinly sliced spicy radishes, with a thin spread of Dijon mustard, sandwiched between two slices of Ellwood’s Bakery whole wheat bread, over-buttered and griddled to golden brown in a pan. I wasn’t planning on making these sandwiches for a post, but they turned out so well that I decided to take some photos and share the recipe with you. This is super simple, but a little different, so I thought it felt special. I served with a bowl of fresh strawberries and iced coffee. If we were having these for dinner, I would definitely serve with a glass of Syrah instead.
Sometimes the recipes you come up with on the fly, with the freshest local ingredients available, are the best ones. So, while you probably don’t need the instructions, I’m giving you a grilled cheese recipe. Enjoy!
Grilled Gruyere and Radish Sandwich
- 2 slices of bread (I used whole wheat)
- 1 ounce Gruyere cheese
- 2 small radishes, sliced
- 1/4 cup spinach leaves
- 2 teaspoons Dijon mustard
- Heat a medium pan over medium heat. Melt a dab of butter or oil in the pan to coat.
- Butter one side of each slice of bread. Stack them with the buttered sides facing each other, On the top slice of bread, spread the Dijon mustard.
- On top of the mustard, place the spinach, cheese, and radishes.
- When the pan is hot, take the top slice of bread with its toppings and place it buttered side down in the pan. Top with the other slice of bread, butter side up.
- Cook for 4 minutes per side, or until golden brown.