Kimberly learns to make a grown-up version of the classic grilled cheese and then heads back to her Nashville kitchen with Kellie Pickler to put together a southern version of this most gooey sandwich.
1. Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a pot of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
2. Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, crushed red pepper, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through; about 5 minutes. Add lemon juice and toss well.
3. Generously butter the outside of each pieces of bread, top and bottom. To build the sandwich place a piece of cheese inside each side of bread, top and bottom. Place 4 slices of tomato on each bottom. Fill each sandwich with collard greens on top of the tomato. Place the top piece of bread on each sandwich. (bread, cheese, collard greens, tomato, cheese, bread)
4. In a large heated non-stick sauté pan. Place the sandwiches to toast on low for about 4 minutes each side until golden brown and toasted.
In a pot heat olive oil and sauté the celery, carrots and onion and apple for about 3-5 minutes. Stir in the garlic and cook for 2 minutes. Add the tomatoes and chicken broth and let simmer for 20-25 minutes until it has thickened. Add the basil and cream. Puree with a hand blender until smooth. Season with salt and pepper.
1. Preheat the oven to 350 degrees. Spray a Bundt pan with non-stick spray.
2. Using a kitchen aid with the paddle attachment cream the margarine and cream cheese until well incorporated. Add sugar and mix well. Add the eggs one at a time. Add the flour one cup at a time. Add vanilla and dash of salt. Give it a last mix with the paddle. Pour into prepared bundt pan and place in oven and bake for 1 hour. Remove from oven and let cool before unmolding.