Recipe courtesy of Lily Julow, finalist in the 2012 Organic Creamery® recipe contest
Yield: 4 sandwiches
large scallions or green onions, trimmed, leaving 4" of green tops
tbsp. olive oil
ounces goat cheese
(1/4 (1/4" thick) slices of havarti
thin slices prosciutto
(1 (1" thick) slices rustic Italian bread
tablespoons (1 stick) organic butter, softened
Preheat oven or toaster oven to 425° F. Line a pan with foil and spray lightly with cooking spray. Arrange scallions in one layer, drizzle with olive oil and roast 10 minutes or until lightly charred and tender. Set aside.
Lightly butter 8 slices of bread. Arrange Havarti on 4 of the bread slices, 2 charred scallions, two slices of prosciutto, and a fourth of the goat cheese, spreading it to within an inch of the edges. Top with remaining 4 slices of bread, butter side down, and butter the tops lightly but thoroughly all the way to the edges.
Preheat a two-burner stovetop griddle to medium high. Add the sandwiches, buttered side down, and lightly butter the tops of the sandwiches. Cook 4 to 5 minutes or until golden brown. Flip sandwiches and cook 4 minutes longer or until golden brown. Cut in half and serve.
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