Source: Sarah Henkin, CUESA's Market Chef.

This recipe was created for the FOOD WISE BOOTH on July 23, 2009.

Serves 4


INGREDIENTS

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


PREPARATION

1. 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.
   
   
2. 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.
   
   
3. 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.