1) Pour 2 tablespoons of the olive oil into a large plastic zip-top bag, add the scallions, oregano, and thyme, seal the bag, place it into a bowl, and refrigerate (to marinate) for  about 10 minutes.

2) Preheat the oven to 385°F. Spray 2 rimmed baking sheets with nonstick vegetable oil spray. Brush both sides of bread with remaining  tablespoon of olive oil.

3) Place the bread on one tray and bake for about 2 minutes on each side. Remove the toasted bread from the oven and set aside. Work in batches as necessary.

4) Place the scallions on the second baking sheet and roast at the top of the oven (or the hottest spot in your oven ) for 6 to 8 minutes until they become dark, soft and have a bit of char, turning them once. Remove from the oven and set aside. Scallions with large bulbs should be cut in half to keep the cooking time down.

5) While the scallions are roasting, rub the cut garlic cloves on both sides of each slice of bread. The more you rub and harder you press, the more garlic taste you’ll get.

6) Heat the oven to broil. Place the bread back on the baking sheet, crust side down, and top each with about 2 pieces of the cheese, distributing it evenly among all the slices of bread and working in batches as necessary. Broil just until the cheese is melted and oozing.

7) Place the scallions on 6 slices of the bread and quickly top with the remaining slices, flipping them over so the cheese is inside. If it’s not as gooey as you would like, you can slip it under the broiler, but watch it carefully, as the bread can burn easily.

Kitchen Tips:

This can all be done right on a grill, making this sandwich a four-season favorite.

If by chance the bread becomes too well done, you can hold the sandwich over the sink and use a serrated knife to scrape off any unwanted char.