Grilled Cheese With Spring Onions & Escarole

• 4 bunches spring onions, or scallions (see note)
• 1 garlic clove, thinly sliced
• 2 -3 tablespoons olive oil
• 1 loaf sourdough bread, cut into 8 slices
• 14 lb white cheddar cheese, or your favorite cheese
• 12 lb escarole
• 1 pinch salt

1. Note: I used torpedo onions.
2. One torpedo is equal to a bunch.
3. Torpedo onions are prepared more like a leek.
4. Thinly slice the base and set aside the tops to use in a vegetable stock.
5. 1.
6. Thinly slice the onions as well as the garlic clove.
7. 2.
8. Pour the olive oil into the pan on medium heat.
9. Add sliced onions and garlic and cook gently, stirring occasionally until they turn medium brown in color.
10. Add a pinch of salt; set aside.
11. 3.
12. Slice 8 pieces of bread and 2 thin slices of cheese per sandwich.
13. 4.
14. Brush both sides of bread slices with a bit of olive oil.
15. Put a layer of the onion mixture on the slices of bread.
16. Add a layer of escarole and cheese and top with the remaining slices of bread.
17. 5.
18. Heat a grill pan or non-stick skillet to medium high.
19. Grill the sandwich on one side, pressing down with a spatula, until bread is golden brown.
20. Flip and cook until second side is also browned and cheese is melted.
21. Serve.

spring onions, garlic, olive oil, bread, cheddar cheese, salt

Taken from www.food.com/recipe/grilled-cheese-with-spring-onions-escarole-398543 (may not work)