Elizabeth Falkner’s Dofino Havarti, Bacon, Kale, and Pepper Tartine
Created by Chef Elizabeth Falkner of Krescendo, Brooklyn
This easy, elegant open-faced sandwich comes together with creamy melted Dofino Havarti.
8 slices bacon
4 slices Dofino Havarti Cheese
1 bunch Tuscan Kale, stemmed and finely shredded
8 per sandwich peppadew pickled peppers (sweet piquanté peppers)
1 pint cherry tomatoes, halved
2 teaspoons salt
2 tablespoons olive oil
Juice of half a lemon
4 slices focaccia or sour dough bread
Cook the bacon in a skillet or grill.
In a sauté pan, add 2 tbsp. olive oil. Add the kale and turn heat on low. Add the lemon juice and 1 tsp. salt and cook on low until kale is wilted.
Cut up the peppadew peppers into quarters and toss with the halved tomatoes and other 1 tsp. salt.
Toast the bread on both sides. Set a slice of Havarti on each slice of toasted bread and broil until cheese melts. Top with 2 slices of bacon on each and with wilted kale. Add the tomato and pepper relish.