I’ve tasted green garlic and garlic scapes only at restaurants, but upon inspiration from my gardening guru sister and Deanna’s simple Tomato and Garlic Scape Pasta Sauce recipe, I planted some of my mother-in-law’s beautiful heirloom garlic last fall. That’s right, I planted something I’ve never really seen (except in the form of tiny green flecks); actually, this concept has become quite fashionable – it’s called grow what you can’t find or is too expensive to buy.
My understanding of the definitions of green garlic vs. garlic scapes is this: The green garlic looks similar to a green onion with green leaves that are about 12 inches long and usually contain the young whiteish-purple garlic bulb attached to the leaves. Garlic scapes are long often curled green garlic leaves that stretch 2-3 feet and are not attached to a bulb; farmers cut the scapes to produce healthy garlic bulbs that are later dug up and dried to produce a garlic head.
I’ve been unable to wait until my green garlic grows into garlic scapes. So I snipped off the the shorter leaves – but left the bulb behind to grow a bit more…since I do not have a garlic farm, but only about 5 garlic plants! The question was, what to do with these green leaves I’ve been warned can be quite pungent and over-powering? The answer of course is to make an ultimate comfort food: grilled cheese sandwich. The result: Grilled Cheddar, Bacon & Pear with Green Garlic Pesto.
Since we’re excited about the sponsorship of a Recipe ReDux member recipe contest, “It’s New To You” – featuring Cabot reduced-fat cheeses paired with a new ingredient you’ve never cooked with, Deanna and I collaborated on this post. She took the beautiful photos of this delicious sandwich. She also reminded me that Cabot’s 75% Reduced-Fat Cheddar is the perfect cheese for the pesto because it has superior “grateability,” i.e. it grates better than most Cheddars due to its reduced moisture content so it’s a great swap in for Parmesan cheese when finely grated.
This sandwich is based on this simple one from Relish magazine; but it has received many adaptations over the month to provide comforting family suppers at our house. I knew I wanted to make a fresh green garlic pesto, so I gave the sandwich a healthy makeover too. The results were delicious with the fresh pear and the nutty cheddar complementing the tangy, garlicky, walnut pesto. And a little bacon just makes everything taste even better.
Ingredients
- For the pesto:
- 3 green garlic shoots, sliced
- 1/4 cup 75% Reduced Fat Cabot Cheddar cheese
- 1/4 cup walnuts
- 1/4 teaspoon sea salt or kosher salt
- freshly-ground black pepper
- 2-3 tablespoons extra virgin olive oil
- For the sandwich:
- 4 slices bacon, cooked until desired doneness (microwave on paper towels for quick clean-up)
- 3 ounces 75% Reduced Fat Cabot Cheddar cheese, grated
- 1 soft-ripe pear, cored and thinnly sliced
- 8 slices whole grain crusty bread
- 1 tablespoon Cabot salted butter
Directions
- Process green garlic, parmesan cheese, walnuts, salt, pepper and 2 tablespoons olive oil in food processor until blended. If desired, add additional 1 tablespoon of olive oil in steady stream to running processor.
- Spread one side of bread with about 1 teaspoons pesto on sliced crusty bread. Top with 1 bacon slice (broken in half), about 1/2 cup shredded cheese, 3-4 slices pear. Top with another slice of bread spread with 1/2 teaspoon garlic pesto.
- Melt 1/2 tablespoon butter in large cast iron skillet or non-stick skillet. Cook 2 sandwiches slowly on med-low heat until cheese begins to melt, almost 10 min on one side, flip and cook about 6-7 min until golden on the other side. (Slow cooking guarantees a perfectly melted inside, with golden crispy outside.)
Cabot Pack Giveaway: We are picking TWO lucky peeps to win a Cabot Cheese gift pack, which includes a pretty square cutting board, a slick cheese knife and a coupon for a free package of your favorite Cabot cheese.
To enter, leave a comment below telling us about your favorite grilled cheese sandwich and you will also be entered each time you do the following (and leave separate comment letting us know you’ve done it):
- Tweet about the giveaway with a link back to this post
- “Like” Teaspoon Communications on Facebook and/or share the giveaway news with your Facebook fans and friends with a link back to the post
- Follow our Teaspoon of Spice Creations recipe board on Pinterest
Winners will be selected at 9 pm EDT on Thursday, April 5, 2012. Good luck!
UPDATE - Congrats to Kasey & Louis on wining the Cabot prize packets! Thanks to all who shared their favorite grilled cheese ideas with us!
Disclosure: Cabot Creamery compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.
um, yeah… so the grilled cheese invitational takes place at the end of this month. THIS would be the winner in my book. yum!
Where do I enter?? I’ll find out! (:
Thanks for the garlic botany lesson! This grilled cheese needs to happen at Easter.
Thanks Carlene. Wish I could share my green garlic! (:
This looks great! I have gotten garlic scales from my CSA and never know what to do with them. Now I have something new to try!
Let me know how it turns out Jessica!
this sounds like everything you could ever possibly want from a sandwich!
Thanks Karman your sammie looks amazing too!
serena, this looks so up my alley! pretty photos too!
I would love to eat this right now!!
Favorite grilled cheese would be a seedy, whole grain bread, pesto, white cheddar (or other semi-soft white cheese that melts well)… I think that’s it. Now I wish I had that instead of egg salad for lunch!
Cheers,
*Heather*
Yummmmmmm!
Yum! Looks amazing. I like most grilled cheeses, to be honest. My current favorite is an olive bread, a Cabot sharp cheddar, and a couple of slices of applewood bacon.
Olive bread: Brilliant! Will have to try! Thanks for the inspiration Kasey!
I love garlic, why have I never thought of this? Your recipe sounds great.
It’s super spicy, so not for everyone – the Cabot habanero cheddar (I think it’s cheddar, I’m spacing right now – I use the full fat version but I think there’s a 75% reduced version in snack size at least) is great with a thick, seeded bread. I love spicy, but sometimes I do half non-habanero cheese.
Whoo wee – that’s sounds spicy and super tasty! I also love the Cabot horseradish and think that would make for a great grilled cheese. Thanks for sharing!
Smoked chedder, dried tomatoes and avocado. Or anything with lots of cheese.
I love that combination (and avocado on anything gets my vote.) Thanks for sharing!
love the spiciness of the green garlic pesto – it’s right down my alley
my favorite is baked brie with cranberry sauce with toast
Thank you for hosting this giveaway
Louis
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I tweeted your giveaway
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Your grilled cheese sandwich sounds yummy! Love pears and cheddar cheese and walnuts. I’ve not experimented with green garlic and scapes, but need to. You inspire me to do so.