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.
By Jen Dalton