Spring Grilled Cheese with Charred Scallions

hand holding a grilled cheese sandwich with charred scallions in the air

This Spring Grilled Cheese is packed with bold flavors; aged cheddar cheese, smokey charred scallions, and a little dijon mustard round out the sandwich. Add on a perfect technique, and you get a crispy brown, ooey-gooey, spring-filled sandwich every single time. 


  • olive oil
  • 1.5 small scallions or 1 large scallion, trimmed, including 1/2-inch from the top
  • kosher salt, for sprinkling
  • 1/2 tablespoon (7g) butter, softened
  • Two square deli slices or 2, 1/4-inch x 2-inch, brick-cheese slices (56g) aged white cheddar cheese
  • 1 teaspoon dijon mustard, more or less to taste
  • 2 thin slices of sandwich bread 


  1. Cook the charred scallions. Heat a glug of olive oil in a 10 – 12-inch, heavy-bottomed skillet over medium-high heat. Add the scallions in a single layer (if tripling the recipe, cook them in batches if necessary). Season the scallions with a sprinkle of salt. Place another heavy pan on top of the scallions to press them down. After 30 seconds to 1 minute, lift the heavy pan and flip the scallions to the other side. Place the heavy pan back on the scallions and cook until the other side is charred, about 30 seconds to 1 minute. 
  2. Chop the scallions. Once the scallions are charred and limp, remove the scallions from the pan, and place them on a cutting board to cool. Once cooled, chop them up into 1/4-inch pieces. 
  3. Assemble the sandwiches. Flip the bread slices over and spread the chopped, charred scallions onto one half of the sandwich and top with cheese. Spread the dijon mustard on the other slice of bread. Place this half, mustard-side down, on top of the scallion and cheese mixture. Spread the outside of the bread slices with softened butter.
  4. Make the grilled cheese. Wipe out the skillet you used to cook the charred scallions, and heat the skillet over medium heat. Once the pan is heated, about 4 minutes, reduce the heat to medium-low and place the sandwich in the skillet. You should hear a sizzle when placing the sandwich on the skillet. Cover the skillet with a lid. Remove the lid and flip the sandwich once the underside has a rich, golden brown color, about 4 minutes. Once flipped, cover the skillet with the lid again and cook until the the bread is golden bread and the cheese is completely melted, about 4 minutes.
  5. Serve. Remove the sandwich from the pan onto a plate or cutting board when both sides have a deep golden color and cheese is completely melted. Cut the sandwich in half and enjoy! 



This recipe is inspired by Ashley Rodriguez’s recipe for Grilled Cheese with Charred Scallions and Joshua McFadden’s Charred Scallion Salsa Verde from Six Seasons: A New Way with Vegetables (affiliate link).

SERVING SIZE. I wholeheartedly acknowledge this may be a grown-up grilled cheese, which is why this recipe serves 1 and can easily be scaled up to fit your needs. The best part? This recipe is as much as a recipe as a technique. If you skip the scallions and mustard and stick with the cheese, you have the best classic grilled cheese sandwich ever. 


Keywords: Spring Grilled Cheese, Charred Scallion, Grilled Cheese Sandwich