Roughly chop up the scallions and garlic. Heat the olive oil in a pan over a low heat. Add in the spring onion, garlic and and peas and allow them to cook down for about 4/5 minutes. Roughly chop the herbs and toss them in. Turn off the heat, season and taste. Set aside.
Slice the sourdough bread, paint the olive oil and layer in the sliced and grated cheese.
Pop this under a medium hot grill for 2-3 minutes until it begins to soften and melt.
Spoon the pea mixture on top, sit the other slice of bread on top. Press down gently. Spread the butter over the bread. Pop back under the grill and toast. Cook for 2-3 minutes on each side until golden and melty.
Cut in half, serve in a stack and enjoy.
