Little did I know that picking up my boyfriend's issue of Men's Health would lead to my favorite sandwich ever. My variation on their suggested riff on grilled cheese includes a small pile of lightly fried zucchini and wilted kale to bulk up a few salty hits of anchovy that melt into a mild backdrop of gooey cheese. Dipped in an herbed egg mixture and then fried, this is a delicious hybrid between grilled cheese and savory French toast. Caramelized onions or sauteed mushrooms elevate this sandwich to new heights, but this is the fairly simple version I tend to gravitate towards. Just be judicious when layering the zucchini--the more packed your sandwich is, the harder it is to handle during the dipping process. —Erika
large kale leaves
slices whole-grain bread--preferably sturdy but not too thick
slices mozzarella, fontina, or gruyere cheese
small anchovy fillets
salt and pepper
dried thyme, basil or rosemary
In This Recipe
Slice the zucchini lengthwise into very thin strips, about ¼-inch. Heat a bit of oil in a pan over medium heat and fry the zucchini for about two minutes on each side, or until just starting to brown. Lightly season with salt and pepper before removing from heat. With the pan still on, add the kale along with a tiny splash of water. Cover and cook for a minute until wilted and bright green. Remove from heat.
Put two slices of cheese on each piece of bread and top with 3-4 anchovies. Layer with strips of zucchini, a kale leaf and top with final piece of bread.
In a shallow dish or pan, whisk together the egg, a splash of milk, a dash of salt and pepper, and a generous pinch of dried herbs. Start melting the butter in a pan over medium heat. Once the pan is hot, quickly dip each sandwich into the egg mixture to coat and transfer to the buttered pan. Cook for 1-2 minutes on each side, or until golden.