We're finally getting some much needed rain which means the farmers market stands will finally be filling up with produce. We've taken advantage of some of the early season market finds, swiss chard and rhubarb and made one of our favorite grilled cheese sandwiches. Start with some of our Walnut Tree Crusty Bread, layer it with melty fontina cheese, warm spicy rhubarb chutney and a leaf of fresh from the garden swiss chard. Perfection. The recipe comes from Chef Suzanne Rudolph.
Rhubarb Chutney, Fontina and Swiss Chard Sandwich
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