Sarah Henkin, CUESA’s Market Chef.
This recipe was created for the FOOD WISE BOOTH on July 23, 2009.
2-3 tablespoons olive oil
4 bunches spring onions; 2 white and 2 red, green top removed, onion thinly sliced
Salt, to taste
8 slices sourdough bread
½ pound escarole, washed, dried well and sliced into bite sized pieces
¼ pound Spring Hill Colby-jack cheese, shredded
¼ pound Spring Hill white cheddar cheese, shredded
- Heat a sauté pan over medium heat and add a scant tablespoon olive oil. Add sliced onions and cook gently, stirring occasionally until they turn medium brown in color. Add a pinch of salt, set aside.
- Brush both sides of bread slices with a bit of olive oil. Put a layer of the onion mixture on 4 of the slices of bread. Add a layer of escarole and cheese and top with the remaining slices of bread.
- Heat a grill pan or non-stick skillet to medium high, grill the sandwich on side, pressing down with a spatula, until bread is golden brown, flip and cook until second side is also golden brown and cheese is melted. Serve.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »