St. Patty Melt (aka St. Paddy Melt) - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/recipe/279139/st-patty-melt/

[@gia1735]

Italian Grilled Cheese ( Parmesan) using Spinach Aioli on Grilled Italian Garlic Bread

[@everythingexplained3226]

you eat your food too hot and ruined your taste buds. if a big slice of whatever burns your chin, it will also burn your mouth

[@toalmeister1]

calling anthing St. Patty should see you banned from the internet forever.. your rightly point out it should be called St. Paddy's.. that's it. Never call it anything else. like saying happy independents day..or happy tanks-giving

[@kathleenvigliano9642]

Thank you chef. You're awesome!!

[@everythingexplained3226]

Chef John, please give us more melts. There's only this one and the tune one.

[@zerozerozero_0]

I love chef john! He transformed me from a noob to a pretty good home cook and i love trying his recipes. You mean alot to me chef!

[@foodwishes]

Likewise!

[@daphnepearce9411]

@@foodwishes Hey! Me! Me! Don't forget able me either! LOL! Chef John you've helped me the most going from house wifey cooking to pretty damn good home cook. I truly enjoy cooking...and eating.

[@johnsheehan977]

What's a noob newbie?

[@DustFC]

Chef John taught me the most vital step in cooking: "The food gods hate a coward."

[@bhsx]

For me it was Alton Brown, because he taught me the science of cooking. Chef John is the massive inspiration behind so many new tastes. It's like taking a stroll through Epcot lol.

[@tomwilson2804]

This recipe is worth Dublin up on.

[@starlakelsey2782]

Very best comment of the day!

[@michaelhargis7036]

Tom Wilson you are the Grand Prize Winner of the Chef John Snarky comment of the video...... Well played brother 👊

[@whatzupLizzy]

Thank you for a great veggie option. 🥬

[@roypark3104]

I see what you did there....

[@wild-radio7373]

BEST *edit... 2nd best. I'm sorry. But just a ways down someone says paraphrased, ....what, no pork fat? That's a paddlin'

[@barryfields2964]

I honestly believe that most people that thank they don’t like greens have just never had them cooked properly!

[@palaceofwisdom9448]

I'm glad my first time eating greens was a good experience, because the second time they were so bad I would have never tried them again.

[@barryfields2964]

Chico Deluxe I had some friends like that growing up. I don’t know if they didn’t like food because of it or not. But I do know their moms couldn’t cook.

[@palaceofwisdom9448]

@@AJNoon My mom didn't cook meat, she cremated it. It's no wonder I habitually drowned everything in barbecue sauce until I learned to cook for myself. I'm in my 40's and still finding out that I like things I was sure I hated.

[@damien1781]

I hope they don't "thank" their greens sir

[@mju34]

anyone who boils greens to cook them does not know how to properly cook greens.

[@Babykayla]

You placed that last piece of cheese where I wanted and it made me so happy lol

[@Rando_Shyte]

Cute haha

[@rogerhinman5427]

Irish butter and French bread. England has left the chat.

[@johnmcque4813]

Irish butter is a grass fed dairy cows, who are switched from field to field eating the newly grown wheat grass, and is lowest in water content. The best tasting and healthy fats available because grass has a shit ton of Conjugated linoleic acid (CLA) and great for our body.

[@gerrimcgrath6878]

Roger Hinman 🤣🤣🤣🤣🤣

[@RogueCylon]

John McQue so is English butter. But thanks for playing.

[@0610lactic]

Irish butter is gold 👌

@@RogueCylon Wrong.

[@zyxwut321]

Hope you're safe and well, Chef John. We're going to need your calming videos more than ever for a while.

[@terrancejones8192]

Using leftover Mustard Greens, extra sharp cheddar and sourdough bread, man, did this recipe work. Truly a keeper regardless of the ethnicity.

[@rachelkaye9119]

I just want someone that talks about me the way that Chef John talks about those onions. “Lookin’, feelin’, and smellin’ just about perfect.”

[@novajtv]

"To be clear..my love for burgers is borderline inappropriate.." bahahaha love your channel brother

[@Longeno55]

Just in time Chef John! You are always very timely and that's one of the many reasons we love you and your channel. "May the road rise to meet you."

[@vagentzero]

An addition of pork sausage, as you pointed out, makes perfect sense here, given the number of sausage + kale recipes I have on my bookshelf. If you're gonna roll sausage, don't skip the greens, folks! It's an amazing combination.

[@jensgoerke3819]

For an even better taste, take a deep pan, fry some chopped onions in butter, then when they start sweating, add the kale and put the sausages on top. Put a lid on it and let it simmer slowly - the taste of the sausages will permeate the kale. If you use "Nürnberger Bratwürste" (tiny spiced sausages) those will fit into the sandwich as well.

[@jaredgiff6342]

what if we hang dong?

[@gerrimcgrath6878]

vagentzero Some corned beef would be yummy!!!!!

[@loril.mangold8160]

@@jensgoerke3819 that sounds like a dish made in the Netherlands

[@capnbarky2682]

Veggie sandwiches are something deeply underappreciated (I've been obsessed since having a bombay club a couple months back) and I love this one. What a novel concept, greens and cheese, like we totally forgot how we got 80% of our broccoli down as kids.

[@GoodOne917]

Bombay club? Thx for the tip

[@lydiamashcka4362]

I planted beet seeds from Botanical Interests it was a multi pack of gold, red and Chioga and I am always looking for new things to do with the beet greens so I will give this a try.

[@hagbardceline1674]

It is LUDICROUS to me that I went from having zero interest in cooking at all to suddenly watching hours of this man at a time. I've made 15 of his recipes so far. Somehow, other cooking videos only infuriate me now for their lack or clarity, weird cine or over-long banter. Chef John all the way, man. This guy literally inspired me to cook and then taught me how. Hope you read this, Chef. Cannot thank you enough.

[@dylan_1884]

That flick of the wrist when you were using the spider to scoop out the last bit of greens was truly a work of art.

[@violetby]

I made this with regular butter, white onions(didn’t have green ones), havarty cheese(didn’t have other cheese) and OMG-best sandwich ever! Thank you Chef John!

[@orbitaaltube]

In Ireland we usually eat this and toast each other with the phrase "up de Ra".it means good health and good cabbage"

[@poppykok5]

Sounds a little more polite than "up de RE"..... *: )*

[@conorthomas89]

Yes its an ancient Irish tradition

[@SavedTraveler-1975]

Gaelic?

[@stevelogan5475]

@ Orbital Tube , I'm Irish also, thank you for posting that quote my friend, many folks outside of the Irish Celtic traditions would not be knowledgable about that, God Bless you & yours my friend.

[@KoRnBaKo]

I'm from Dublin and I have never heard of this... 🤔

[@baronofgreymatter14]

You can go out in the backyard and eat this on your Paddy O'Furniture

[@gerardodwyer5908]

Nice to see your lobotomy was a complete success limey. Did you get the MAGA discount at Trump Clinic bubba?

[@francisdhomer5910]

Baron of Grey Matter; Ignore him. That was a good dad joke. If you're not a dad yet you have a good start on your stash. Good to start early since someday you will be a Grandpa and need all new really bad jokes

[@baronofgreymatter14]

@@francisdhomer5910 thanks ya I'ma dad and love the humor be well sir

[@megantholin8705]

Chef John: "We can add in any additional seasonings." Me, yelling: "CAYANNE"

[@AliciaB.]

cayenne

[@gazzadazza8341]

I see you like it hoooottttttttttt😘😋😛

[@jprevatt]

Or hot sauce lol

[@jennaeisel9072]

Chef John, I made a big batch of the inside and added semi-firm tofu. It is the best dinner ever! Seriously, extremely good. I have also tried the patty melt and it is super good. Thanks for all the great ideas!

[@lindahandley5267]

Mustard greens rock....my fave of all greens!

[@Lucysmom26]

Just wanna say I made these melts and they were fking 🔥. Even better than I expected, if anything Chef John undersells them. One of my favourite recipes on this channel ever. Soooo good.

[@marymaryquitecontrary9765]

This reminds me a lot of my favorite sandwich at work... I work at an Adventist Hospital (Adventists are vegetarians) & on Fridays the cafeteria has a SAM sandwich. It is a Spinich, Swiss & Mushroom grilled cheese sandwich... The only thing worth buying IMHO...

[@francisdhomer5910]

That does sound good. Do you cook the mushrooms first or just put them in with the only cooking being what they get while the cheese is melting and the bread toasting. Thanks for the idea.

[@marymaryquitecontrary9765]

@@francisdhomer5910 They layer sautéed spinach, sautéed mushrooms & swiss cheese on multi seed bread & then grill it to melt the cheese...

[@francisdhomer5910]

@@marymaryquitecontrary9765 Thank you. I love swiss so this should be a great sandwich. Something I can fool around with trying different mushrooms and different bread. It will be awhile before I can do all that. First we need to finish all the surgery from my cancer, but this will be perfect for helping me maintain my weight and putting some back on. Thank you.

[@marymaryquitecontrary9765]

@@francisdhomer5910 Good Luck 🙏

[@duggie33dugg7]

Made it yesterday and again today...so good Chef John! Didn't follow recipe exactly as we substituted Queso Chihuahua for the Irish Cheddar (because we had it) and used Turano Pane Italian bread instead of French bread. Also used the panini press instead of the traditional grilled cheese in a frying pan. The greens were great and prepared exactly like the video. Cannot say enough positives about this...amazing!

[@Passionforfoodrecipes]

Oh I won't be playing PADDY cake with this paddy melt! I know I'm just a CHEESY dude, but Chef John really knows how to MELT my heart!

[@srh76able]

Chef John, you are a true master. Your videos are beautifully put together and appeal to a broad audience on so many levels both practically and intellectually. Also, they're bloody funny! You are a gift to humankind!

[@rbettsx]

Every now and then, as Chef John has said... he likes to throw the vegetarians a bone....

[@silpheedTandy]

oh no, what animal had to be killed to get that bone, though?

[@samfranco4641]

silpheedTandy lmao

[@Canosoup]

@@silpheedTandy they're pumpkin bones :P

[@francescharters6697]

A cookbook with your recipes would be great!

[@chasmj3268]

Chef, a suggestion. Next time you make a grilled cheese, saute the two slices and flip them over, then add the cheese. You get double crunch with the bread, and the cheese melts more quickly. I personally spread a bit of mustard before I add the cheese for extra goodness. In any event, I will add this recipe to my repertoire. Thanks!

[@hmkzosimaskrampis3185]

chasmj3 Exactly

[@haileygoofy8454]

@@hmkzosimaskrampis3185 I add tomato slices along with the cheese

[@suzannesanborn1384]

Definitely!

[@powerpopaholic876]

Mayo for crunch?

[@joycebrannen1943]

Thank you, chas!!

[@pjdarcy]

Every time someone refers to St. Paddy's day as "St. Patty's Day" a leprechaun dies.

[@wolvenwood]

THANK YOU!

[@matthewtolbert4843]

i think chef john was joking because this is a meatless "patty" melt. not that its actualy st. pattys day

[@commanderuseless1685]

He even said it's a pun in the video, haha

[@francismcdonnell753]

Jesus wept

[@danb.9713]

Patty or Paddy? I always thought it was "St. Patrick." (Patty) Do you mean to tell Me that its "St. Padrick?" Oy vey.

[@jellybeansbud3610]

I bought some Kerry gold to see what all the fuss was about. I was very skeptical, but it is indeed very different. So much richer.

[@RobDaCajun]

Jellybeansbud my wife picks up Kerry gold at Costco and we swear by it.

[@georgeprout42]

It's the opposite for me when travelling. American butter is so bland! Demand better butter 😉

[@MrAranton]

I don't know anything about american butter, but in Germany where I live the main difference between Irish and local butter is that Irish butter was frozen and thawed again before I can get to it. The process of freezing and thawing makes butter more spreadable whent it is cold, which is good in winter. However during summer Irish butter tends to melt and separate at the temperature in my kitchen. Also: In Germany there's something called "sour butter". That's butter made from cream fermented by lactic acid bacteria. I wouldn't use that style of butter in anything sweet, but in sandwiches (which is my primary use for butter) it's much better than non-fermented butter - and all Irish butter available in Germany is non-fermented.

[@eddyfitzgerald1978]

I'm Irish and I put Kerry gold on everything,I have it in my tea,I use it to wash my hands with,I bath in it,I open it up and just eat it walking down the street,

[@cathyg6811]

I buy my butter (and eggs and meat) from a pasture raised farm in Indiana, delicious! Agree factory farmed American butter is weak in comparison.

[@komreed]

This is absolutely unbelievable, worth all the work and more... I can’t believe how good these were, it defies reason. Definitely beats the crap out of an actual patty melt any day

[@aprilrich807]

This is a recipe I’ll DEFINITELY be trying!!

[@bobparker9511]

After having made several of your recipes I can't wait to do this one. My wife of 26 years and I were married on St. Pat's day and she loves all things Irish!

[@gefloigle]

“…we used to boil everything.” -Steve Rogers

[@kws200a]

Just tried this recipe and I am astounded how I did not mess it up, grabbed collards instead of mustard greens, But all turned out better than I could expect. Thanks Chef, I really do "ENJOY"...

[@Fillbilly]

I broke a tooth trying to eat this through the monitor.

[@gamingmusicandjokesandabit1240]

*Instructions unclear meme comments have entered the chat.*

[@tdmagichands]

I would have never in a million years thought to put this combination together. And man oh man is this sandwich delicious. Love your videos Chef Jon.

[@govtpig]

I'm a southern guy with a lot of Irish ancestry. The Irish part of me was intrigued, but the southern part was appalled by cooking mustard greens for only three minutes and without throwing a ham-hock in the pot. This really does look good, though.

[@sineadtreanor2043]

The Irish part of you would enjoy the ham-hock part too, bacon and cabbage is a classic food combination in Irish cuisine. I watched this thinking it needed pork.

[@TheAshimac]

yes but he cooked it again later

[@govtpig]

@@sineadtreanor2043 I'm sure that's where the tradition started. Almost any pot of greens or beans is traditionally seasoned with pork in my area.

[@govtpig]

@@TheAshimac, did he? I meant that comment as joke. I'm used to seeing people boil greens forever. I think I'd actually prefer them the way Chef John does it.

[@damien1781]

@@govtpig I love greens with bacon and a hammock and some good ole hot sauce

[@alparslanesmer4251]

John, my mom used to add spinach as filling for pastries - borek. It is easy here especially if you roast baby spinach leaves the same way with onion and garlic. You do not even have to briefly boil the leaves because once the onion is caramelized, simply let the leaves inside the pan, turn off the heat, close the lid and the leaves would melt in a few minutes with the brightest green color. Though I know, boiling process helps you squeeze out the excess water. It is also good to mix it with either a salty cheese like feta or ground meat. By the way, if the feta you get is bland tasting, we always call it "boreklik", meaning you don't waste it, you use it for savory pastries. Check for "ispanakli borek" in Turkish: Spinach pastry

[@CAPSLOCKPUNDIT]

"Good luck explaining that scar at work." Otherwise known as Monday.

[@ozzietadziu]

You are right about the kale and mustard greens. Absolutely delicious! I added some sliced corned beef. Extraordinary!

[@hans_____]

Costco has Irish butter. It's all I use.

[@ScipioXII]

Kerrygold is good, but Bordier is a whole new level. I like using kerrygold or Indian ghee for cooking, but if butter is going to be the star of my dishes, bordier is the way to go.

[@palaceofwisdom9448]

@@ScipioXII Is there a store chain that sells Bordier? I've never heard of it, but if you say it's that much better than Kerrygold I'd like to try it.

[@Lookinuptojesus]

Brilliant! Always love your humility, your flow of speech and subtle but effective humor! Always makes your instruction memorable!

[@lenraby5920]

At home when I was a little-en Mum would make her nagging kids on a Sunday a similar melt to keep us quiet before lunch. It would be made with roasted potatoes (made in beef dripping), sprouts all mashed together with butter, salt, pepper and then used as the filling in a melt, OMG great times. Try it you can thank me later 🇬🇧

[@rituparnanayak5793]

okay my mouth is watering

[@lenraby5920]

Rituparna Nayak A little tip or two for these lovely roasted potatoes, par boil first, let them cool a little then drag a fork over the outside to rough them up a little. Now the secret shhh 😊 sprinkle a very light dusting of semolina and garlic powder over the potatoes. Now roast them off in the beef dripping in a hot oven until they start to caramelise on the edges and become golden brown, heaven 😊

[@DAAraiz]

That sounds like it would revive me from near death.

[@wandasetzer1469]

You are correct, greens are more delicious than you'd think. So many people cook them too long and then they're ruined, but if you don't overcook them and put in the things you like (I go for olive oil, a dried cayenne pepper and some lemon juice) they are great. Full of things that you need, too. I have to make this sandwich.

[@adamparrish69]

chef john’s mission to get his audience to eat more greens succeeds again!

[@jonathannagel7427]

Using spinach to stretch the mix (cost, flavor, and texture -wise) this way of prepping greens looks like a great start to an amazing spanakopita filling.

[@Amanda-kw1vi]

Cayanne is Chef John's version of 17th century nutmeg ;p Hi there Townsend's!

[@bingus160]

I would pay for a crossover episode between foodwishes and Townsend's

[@creatrixcorvusarts876]

I was thinking the same thing!!

[@muzicloverify]

Made this today on St. Patrick's Day! It was scrumptious!!! Probably the tastiest grilled cheese I've ever made. Thanks Chef John! 😊

[@Slofaye]

I’ve been wondering how to make Kale and other dark micronutrients rich veggies with great tasting … and then here is the delicious 😋 answer

[@viol8r007]

Your conversion of the sabayon whisk to spider drainage was impressive Chef John . I also must say your BBQ pork recipe Asian style (hosin ) with pork belly skewers was soo good when cooked over charcoal was amazing with a 24 hour marinade .....

[@gregolder1713]

The greens look like they'd go well in an omelet with some chopped bacon

[@davenatale850]

Or some corned beef!

[@constancemiller3753]

Or some spicy sausage crumbled in...the possibilities are endless.

[@chriss.277]

Yeah! Chef John is back. Sounds/looks good. Have a good St. Patrick's Day. 😊🍀

[@Ripcookiethief]

That sandwich looks absolutely delicious!

[@peternolan6885]

Chef John. The only person I let even think the phrase ' Patty's Day'.

[@irishredbone8996]

Thanks Chef John this is a must try, possibly with potatoe-leek soup & a Stout 🍺 👍

[@LyndseyMacPherson]

Yep. Slathering green stuff in enough dairy fat will definitely make it amazing. Can't wait to try this.

[@paulwagner688]

I'm wondering if something smoked like a turkey tail in with the greens while cooking would add some nice flavor.

[@BobPapadopoulos]

Dice bacon, brown bacon, sautee greens in bacon fat.

[@Ringowasprettygood]

“There’s only one way to find out” is my motto and this is such an exciting recipe to try! Thank you chef!

[@recoil53]

Goes with "hold my beer".

[@BobPapadopoulos]

Greens with no rendered pork fat? That's a paddlin.

[@wild-radio7373]

!BEST! 🤜👍🤛♡♡♡

[@redbarchetta5620]

This. A little bacon grease works miracles. It would have saved the Death Star.

[@freakfungus]

I would never normally try this, not my thing, but I gave it a go because Chef John has never let me down. It was so good! Definitely making this again.

[@walkingmckinney]

I could see browning some ground chorizo along with the greens.

[@TheBeetrootman]

I was thinking ham

[@jeandiatasmith4512]

@@TheBeetrootman It's St. Patrick's Day. Only one choice!! CORNED BEEF!!!!

[@sharonolsen6579]

@@TheBeetrootman I was thinking ham as well........... : )

[@BobPapadopoulos]

Bacon or hog jowl. Keep the chorizo out.

[@BobPapadopoulos]

@@jeandiatasmith4512 Corned beef and cabbage isn't traditional Irish. It's Jewish-Irish-American.

[@MrHuberson]

I tried this and it was great! I didn't have garlic and used ciabatta instead of the french bread, but it was still great. Made it in an iron skillet over an open fire.

[@FreeBroccoli]

Advice: toast the inside of your bread. More crunch, more browning, and it helps the cheese melt faster.

[@stacyblue1980]

I love greens. Any kind. Gotta have them in your life. Thanks for this. Looks fantastic. Happy St. Patrick's Day!

[@kngilbert]

"We can never unbrown something...." Child, you ever hear of a serrated knife? I've turned charcoal toast into lightly toasted many a time.

[@Jaydoggy531]

"Wasn't this a loaf when you got it? Why is it a crouton now?" - and then they get a loaf upside the head for questioning the cook.

[@paula889]

Exactly! I was shocked Chef John has never tried lightly scraping the edge of a knife (I think any knife will work really) over black toast . This trick has turned many ruined black pieces of toast into decently edible meals for me as well!

[@zanzy654]

Lol I'm glad I'm not the only one who does this

[@akirak1871]

I do the same thing with a box grater!

[@bruhmoment1835]

@@akirak1871 What, turn a box grater into unburnt toast?

[@dccculinaryvideos5440]

I had this same sandwich at The Turkey and Wolf in New Orleans last week. One of the best sandos I have ever had.

[@tedjwallace]

I thought I had seen enough green with Chef John's lawn mowing video yesterday, but oh no, I was so wrong. Can't wait to feed this to the kids! Would love to see Italian Easter pie/aka pizza gain soon... Meanwhile top o' the Irish to everyone!

[@adrianekelly2966]

Pittsburgh Dad uses the same theme music. Love it for both. They have great food in the Strip District too.

[@sbrown6434]

Have you ever watched a Chef John recipe and thought, "Okay Chef, I'll try it, but honestly, I'm gonna be real mad if this is gross!" I felt that way about the celery desert, I feel that way about kale and green sandwiches. This better be good chef! LOL

[@darkdragon1194]

Where do I find such a mythical place known as the Celery Desert?

[@BombaJead]

@@chuckhutch4104 I've never had kale (not very common in my country) but if it is similar to chard there are a couple recipes that would make it work, like a tart or empanadas (similar to turnovers) or even in a lasagna.

[@damien1781]

@@darkdragon1194 lol

[@chrismoore9686]

@@darkdragon1194 It's right near the Bloody Mary National Park!

[@chrismoore9686]

Hey Chef John! I spent the day washing, chopping, cooking the greens/onions and garlic. I used dino kale, turnip greens and green cabbage. But then I was too tired to make the freakin' sandwich. So, I made a bowl of warm greens topped with a runny egg and bacon lardons. SO GOOD! I will make the sandwich tomorrow, but in the meantime...

[@giaalvarado2063]

OMG! Thank you. Just bought some greens from the farmers market. I needed this.

[@sylviegauthier2145]

I make this sandwich fairly often, but with a bit less of the green filling and served with tomato soup. Tonight I'm making it with a cabbage soup that is at heart a tomato soup with cabbage in it. Yum! Thank you for this patty recipe. Edited to add that I make the greens also often, but as a side with a meat and veg meal instead of as a sandwich. All forms are tasty :-)

[@JakeLovesSteak]

Wow, I can't believe Chef John made me hungry for kale! That's impressive.

[@MataH1]

Likewise! I've renounced kale a while ago, couldn't find what people could like in it, but this recipe makes me feel like trying again!!

[@BobPapadopoulos]

The problem isn't kale. The problem is idiots who treat kale like a health food when it's supposed to be sauteed with onions in pork fat and them stewed with vinegar and crushed red pepper.

[@d.h.fremont3027]

You are a maestro for getting people to try new things.

[@johnsheehan977]

I used to put this sandwich on the menu for lunch appetizer when I worked at Rieras.Did it with five cheeses, spinach and feta and that's all I'm sayin'.-Another Chef John

[@steveg8322]

Spanikopita's Hibernian cousin

[@libsmith41]

Collard greens are equally delish in this recipe. I did boil them 10 mins longer.

[@TiefseeToaster]

Always love the long “Freshhhly ground black pepper“ phrase. Almost as if it should be a soft whisper of ingredient for the recipe

[@stevenrodriguez9655]

TiefseeToaster I want to do a compilation video of all of the freshhhhly’s.

[@TiefseeToaster]

hehe, please do =)

[@christianmayhew2617]

Very nice spider work ( 2:07) when getting the greens out of the pot!!!!!

[@gijsphilip]

The more often you tell how ‘ incredibly nutritious’ this sandwich is, the more I believe it, despite the huge amount of fat from all the butter and cheese.

[@bubblegumplastic]

Fat is incredibly nutritious

[@lambree4947]

Nutritious just means that it has good things for you. It doesn't mean it's healthy for you.

[@FaerieDust]

Fat is good for the absorption of all those lipid soluble vitamins - a feature, not a bug ;)

[@bubblegumplastic]

@@FaerieDust Yes :) saying fat is bad/unhealthy for you is misinformation at best.

[@FaerieDust]

@@bubblegumplastic yup! I mean, everything in moderation, but if you eat a generally balanced diet it's not a problem at all to "splurge" and drown a grilled cheese in butter every now and then 🤷😉

[@orion8835]

So good. I have used spinach before with brown mustard or beer mustard and a cheddar cheese 🧀. Yum.

[@k.elmaraghy1370]

Never been this early to any of your videos.. and wanted to let you know that I sometimes call you Papa John 🐥

[@SRDuly2010]

Um, I’m going to have to guess that you’re from outside the US. Chef John is nothing like Papa John. Nothing at all.

[@danielpreilly77]

Good man Chef John! Patty=Patricia and Paddy=Padraig (Patrick)

[@mikerj13]

Love seeing vegetarian friendly recipes!

[@atrocino]

CHEF JOHN! This was outstanding!!!!! I was truly shocked by how mouthwatering it was and I get to pretend it was a healthy lunch. THANK YOU!

[@suedraws4998]

I am going to make this for St Patrick Day. My vegetarian is going to love it.

[@grammyb5216]

I’m with you Chef John, this looks like it would taste like the best grilled cheese I’ve ever had. I might add, my grilled cheese are really good. Thank you so much. I’ll be making this one this weekend I’m sure. 🍀

[@melindahmkhwanazi]

Me: I need to stop eating bread to lose weight Also me: preps to replicate this recipe! 😭

[@gazzadazza8341]

Fantastic recipe thank you for sharing this recipe. Regards from Australia.

[@Thanatos--]

Dang. I love Chef John but no one can say "patty melt" and then show me a grilled cheese with greens and get away with it.

[@cathygreenwood773]

Chef John my husband and I watch all the time but I actually went out and got the greens and made this sandwich! OMG it was delicious of course I used what I had which was rye bread red onions and I could only find Wisconsin sharp cheddar! I also served with baby portabella mushrooms ya know made the same way as the greens! Thanks for the idea!!!! Yummy!!!

[@NjTravelhound]

St. Patricks, never St. Paddys, or, God help us, St. Pattys - from an Irish subscriber ...

[@STlTCHlZ]

eh? lol here in Tipp most people call it Paddy's day

[@MilwaukeeWoman]

@@STlTCHlZ We have our own culture here so we call things what we call them. You don't own the saint.

[@STlTCHlZ]

@@MilwaukeeWoman Did you mean to reply to me?

[@AnnaKelseyy]

@@MilwaukeeWoman Are you actually trying to tell us how we call OUR Saint? It's Paddy's day or Patrick's day. End of. If you're going to celebrate our holidays learn to spell it right.

[@cabsyriffic]

I made this a few days ago with kale I bought in the pre-quarantine times, and used the leftover today to make eggs Florentine-style sandwiches. Good stuff!

[@mahzig4851]

Cwisspy sandwich 👌

[@messinareed4635]

Bet some chopped cabbage mixed with the greens, a small slab of corned beef, and a mustard dipping sauce would be fun to add! Going to try this and that!

[@KoRnBaKo]

I'm from Dublin and I have to say that I hate when people call St Patrick's Day, "St Patty's Day" or whatever else... Much love Chef John but still... Lol 🤣

[@NjTravelhound]

100%

[@geezermann7865]

Looks yummy. I like these videos because my speakers are not working, but I can see every step and ingredient necessary to fix the recipe. I could almost hear the crunch of the bread while multiple bites were eaten. Cheese and greens, yep, I may make this.

[@Pyratheon]

No cheese on the outside, John?! Looks great though