Grilled Cheese With Spring Onions & Escarole

1. 1

   Note: I used torpedo onions.

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   One torpedo is equal to a bunch.

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   Torpedo onions are prepared more like a leek.

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   Thinly slice the base and set aside the tops to use in a vegetable stock.

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   1.

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   Thinly slice the onions as well as the garlic clove.

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   2.

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   Pour the olive oil into the pan on medium heat.

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   Add sliced onions and garlic and cook gently, stirring occasionally until they turn medium brown in color.

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    Add a pinch of salt; set aside.

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    3.

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    Slice 8 pieces of bread and 2 thin slices of cheese per sandwich.

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    4.

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    Brush both sides of bread slices with a bit of olive oil.

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    Put a layer of the onion mixture on the slices of bread.

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    Add a layer of escarole and cheese and top with the remaining slices of bread.

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    5.

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    Heat a grill pan or non-stick skillet to medium high.

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    Grill the sandwich on one side, pressing down with a spatula, until bread is golden brown.

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    Flip and cook until second side is also browned and cheese is melted.

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    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.