Created by:

Jen Balisi — New York, NY

It’s melty. It’s earthy. It’s simply delicious. The Alpine brings together the fun and flavors of classic fondue with garlic kale chips and mushrooms cooked in white wine and rosemary. Also showcased in this sandwich are Wisconsin alpine-style and swiss cheese happily mingling with savory bella mushrooms.


Preheat oven to 350°F.

Make kale chips: Place kale and minced garlic in large mixing bowl. Drizzle with 1/2 tablespoon olive oil and season with pinch of salt and a few cracks of freshly ground pepper. Massage kale leaves with your hands to rub garlic into leaves and disperse olive oil and seasoning evenly (Using your hands is essential. A spoon or spatula will not penetrate and would require additional olive oil to coat evenly, risking soggy chips).

Spread kale on Silpat® or parchment paper-lined baking sheet, lying flat so leaves are not overlapping. Bake 12-15 minutes or until edges are dark brown; do not burn. Remove baking sheet from the oven to cool.

Meanwhile, slice baby bella mushroom caps and mince the fresh rosemary. Heat remaining 1/2 tablespoon olive oil in small saucepan over medium-high heat and add mushrooms, seasoning with a pinch of salt and a few cracks of freshly ground pepper; sauté 4 minutes while stirring. Reduce heat to medium and add the white wine and rosemary and cook an additional 4-5 minutes until wine has been absorbed and evaporated. Remove from heat and set aside.

Butter 1 side of each bread slice. Heat large skillet over medium heat and place the slices buttered-side-down in pan. Cover 2 slices of bread with 2 slices each of alpine-style cheese and cover remaining 2 slices of bread with swiss cheese. Place half the sautéed mushrooms over each swiss cheese-covered slice, spreading evenly. Layer kale chips over mushrooms. Grill 4-5 minutes until the alpine-style cheese is melted. Using spatula, carefully flip alpine-topped slices onto the other 2 slices and press down to meld. Remove the grilled cheese from the skillet. Slice sandwiches in half if desired and serve immediately.


  • Large handful stemmed kale, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil, divided
  • Salt and freshly ground pepper
  • 6-8 baby bella mushrooms, stems removed
  • 1 teaspoon fresh rosemary, minced
  • 3 tablespoons dry white wine
  • 1-2 tablespoons butter, softened
  • 4 slices sourdough bread
  • 4 slices Wisconsin Alpine-style cheese
  • 4 slices Wisconsin aged Swiss cheese
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