Description
Cheddar and a handful of pea shoots between bread spread with mayo instead of butter, cooked in garlic-scented oil. The mayo browns more evenly than butter for a thinner, crisper crust; the pea shoots wilt just enough to stay green.
Ingredients
Units
- 2 slices sourdough or white bread
- 2 oz (60g) sharp cheddar cheese, sliced
- 1 clove garlic, halved
- 1 handful fresh pea shoots
- 1 tablespoon mayonnaise (for outside of bread)
- 1 tablespoon butter
Instructions
- Spread mayo on the outside of the bread slices.
- Place cheddar cheese and pea shoots between the bread slices.
- Heat a skillet over medium heat and add garlic cloves.
- Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, flipping once.
Notes
- Spread the mayo edge to edge on the outside of the bread — missed spots stay pale while the rest browns, leaving patchy color.
- Let the garlic cloves sizzle in the skillet for about 30 seconds before the sandwich goes in, then pull them before they burn. Burnt garlic turns bitter fast.
- Add the pea shoots just before the sandwich closes — too much time over heat wilts them past the point of staying green.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 3
- Sodium: 600
- Fat: 20
- Carbohydrates: 35
- Fiber: 2
- Protein: 15