4 big alton Recipes

garlic, peeled , plus 2 cloves garlic, 1 sliced, 1 minced, enough olive oil to cover the bottom of a wide saute pan, big handfuls greens (baby mustard , turnip, chard), picked and roughly shredded, salt and freshly ground black pepper

bread (thin slices), smooth dijon mustard, grated sharp cheddar cheese, olive oil

bread, cut thin (as far as bread selection goes, all i ll say is the bigger the loaf the bigger the sandwich), more) smooth dijon mustard, grated cheese (this is the soul of the thing, so use the good stuff. we like a semi-hard, semi-soft combo like smoked gouda and gruyere or fontina with a young asiago. if you re a purist, go for the cheddar, but make it sharp and aged if possible., good quality olive oil for spritzing.