Grilled Cheese with Pickled Scallions
 
 
Recipe barely adapted from Alex Guarnaschelli Pressed Cheese Sandwich
Author:
Serves: 4
Ingredients
Grilled Cheese Sandwich
  • 6 tbsp of olive oil, divided
  • ½ tsp red pepper flakes
  • 2 cloves of garlic, grated or pressed
  • 3 sprigs fresh thyme, woodsy stems removed and leaves minced
  • ½ sprig of rosemary, stems removed and leaves minced
  • 8 slices of sourdough bread
  • 16 ounces of fresh mozzarella, cut into 16 slices
  • salt and freshly ground black pepper
  • 2 tbsp butter
Pickled Scallions
  • 8 scallions, roots trimmed and chopped into thin rounds
  • 3 tbsp red wine vinegar
  • 1 tbsp olive oil
Instructions
  1. In a small bowl, stir together 2 tbsp of olive oil, red pepper flakes, garlic, thyme and rosemary.
  2. On a flat surface lay out 4 slices of bread. Dry off any moisture on the mozzarella and place 4 slices on each of the 4 slices of bread. Drizzle with the oil mixture. Sprinkle with salt and pepper to taste. Cover the cheese with the remaining 4 slices of bread.
  3. Arrange them in a single layer on a baking sheet or large plate and cover them with a baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight.
  4. Preferably an hour or two before (can be done the day before) make the pickled scallions. In a small bowl, combine the scallions red wine vinegar and olive oil. Sit aside until ready to use.
  5. Heat a large skillet (I highly recommend cast iron) over medium heat. Once hot add 2 tbsp of olive oil and 1 tbsp of butter. Add two sandwiches and cook about 3-4 minutes or until golden brown. Turn and cook the other side until golden brown. Once done, remove the cooked sandwiches and transfer to a plate. Add the remaining 2 tbsp of olive oil and 1 tbsp of butter to the pan and cook the last two sandwiches until golden brown. Cut the sandwiches in half and top with the pickled scallions. Serve immediately.
Recipe by Cooks and Kid at https://cooksandkid.com/grilled-cheese-with-pickled-scallions/