Grilled Cheese Sandwich with Fresh Chopped Garlic Greens or Scapes
- 30 ml Garlic greens chopped fine (Garlic scapes can be used in place of greens)
- 2 slices bread not more than1/2' thick
- 45 ml butter
- 60 grams Cheese grated
- 5 ml Black pepper fresh ground
- Set a heavy medium sized frying pan to medium-low heat.
- While the pan is warming chop the garlic greens (or scapes) and set aside.
- Spread the butter evenly on one side of each slice of bread.
- Place a bread slice, butter-side down, in the pan. Place cheese, garlic and black pepper evenly on top.
- Place the second bread slice on top, butter-side up.
- Allow to cook for 4-6 minutes then turn once and allow to cook a further 4-6 minutes, or until both sides are golden brown.
- Remove from heat and serve.
- Add a dill pickle as garnish.
Garlic greens and garlic scapes have a mild garlic flavour and are available in most of Canada and Northern US; garlic greens from early May to late June; garlic scapes from mid June to early July. Toward the end of the season they are less tender but still delicious. To get the bread toasted to a golden brown colour don't set the heat to high. The trick is to melt the cheese without burning the bread, or the butter. The best cheese to use: According to the American Chemical Society, the gooeyness level of cheese when melted is ultimately based on its pH. Cheeses with an acidity in the range of pH 5.3 to 5.5 — such as gouda or gruyére — are best for being heated up in a sandwich. "When cheeses have a lower pH, aka when they’re “sharper,” they break down more easily, resulting in clumps that are apt to ruin your perfect grilled cheese experience. So when choosing between two types of cheddar, go with the milder one." (Megan McCluskey, Chrilled Cheese Sandwich According to Science. www.time.com, Nov 5, 2015)