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Grilled Cheese with Spring Onions & Escarole (with Video!)

This is a sophisticated take on a classic sandwich. I purchased the ingredients at our local farmerís market for extra freshness. Escarole is a good bitter green filled with Vitamin A, C, and Calcium. It complements the cheese, garlic, and onions beautifully, making this a very special sandwich.

4 bunches of spring onions or scallions (see note)
1 clove garlic, thinly sliced
2-3 tablespoons olive oil
A loaf of sourdough bread, cut into 8 slices
1/4 pound of your favorite cheese (I used white cheddar cheese)
1/2 pound escarole
Pinch of salt

Note: I used torpedo onions. One torpedo is equal to a bunch. Torpedo onions are prepared more like a leek. Thinly slice the base and set aside the tops to use in a vegetable stock.

1. Thinly slice the onions as well as the garlic clove
2. Pour the olive oil into the pan on medium heat. Add sliced onions and garlic and cook gently, stirring occasionally until they turn medium brown in color. Add a pinch of salt; set aside.
3. Slice 8 pieces of bread and 2 thin slices of cheese per sandwich.
4. Brush both sides of bread slices with a bit of olive oil. Put a layer of the onion mixture on the slices of bread. Add a layer of escarole and cheese and top with the remaining slices of bread.
5. Heat a grill pan or non-stick skillet to medium high. Grill the sandwich on one side, pressing down with a spatula, until bread is golden brown. Flip and cook until second side is also browned and cheese is melted. Serve.

Watch the video! “Farmers Market Cooking Show” Grilled Cheese with Spring Onions & Escarole:

 

Jen Dalton is an organic home cook and slow food organizer who uses fresh local ingredients. This summer she is partnering with Care2.com and LocalHarvest.org to promote the “Love Your Farmer’s Market” contest. Jen’s 7 episode cooking show will raise awareness of local foods and community farmers markets. Be sure to visit the Love Your Farmers Market contest website to vote for your favorite market.

Read more: All recipes, Appetizers & Snacks, Entrees, Food, , , , ,

By Jen Dalton

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

19 comments

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10:50AM PDT on Oct 1, 2013

Delicious recipe,must try it.Thanks for sharing

5:59AM PDT on Oct 1, 2013

Thank you for sharing.

2:54AM PDT on Oct 1, 2013

mmmmmm...........gotta have that grilled cheese sandwich now! thanks.

8:56PM PDT on May 23, 2013

Very tasty and delightful.

11:01AM PST on Jan 28, 2013

I always thought those greens were snails...oh boy! Learning is good. lol

11:52AM PDT on Sep 3, 2012

lol sounds like a big commercial for such a simple basic meal! hahaha what farm is that cheese from again? ;)

10:18PM PDT on Aug 21, 2011

I liked the recipe, but I used what I already had, so I used Fresh homemade 7-grain sourdough bread, organic scallions, organic garlic with the best premium select extra virgin olive oil handpicked estate grown from Italia Lucini with organic spinach and hormone free- America cheese it was excellent.

4:55PM PDT on Apr 11, 2011

I didn't really care for this I had to subsitute the torpedo onions(after going to 5 vegg stands and still not finding them) so regular onions replaced them. The sourdough bread makes for a very crunchy meal and the escarole mixed in with the bland cheese didn't help with my palet. Sorry :(

9:30AM PST on Nov 7, 2010

OMG that sounds outstanding!

2:18PM PDT on Jul 23, 2010

MMMM....Sounds delicious!
Will try!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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