Savory Grilled Cheese


For me, there's no food quite as comforting as mashed potatoes and grilled cheese. Neither one is particularly healthy, but boy does it feel good in the tummy. When it comes to grilled cheese I'm an equal opportunity eater, but over the years I've concocted my favorite version. With a balance of simplicity and complexity, this recipe makes my tongue sing. As temperatures dip and cold season comes to our household, I'm planning on making these frequently this week.

Megan's Perfect Grilled Cheese
Makes 4 Sandwiches

2 onions, sliced
2 Tbsp unsalted butter
1 Tbsp olive oil
1 tsp sugar
8 slices of pumpernickel bread*
1/4 lb Heidi Ann swiss cheese** (also sometimes called lacey swiss)

In a skillet over medium heat, melt one tablespoon of butter with the olive oil. Add in the sliced onion and stir to coat with the heated fats. Continue cooking, stirring occasionally until the onion begins to soften. Sprinkle in a tiny amount of salt to help speed up the break down process (it helps draw the moisture out of the onion). Cook for another five minutes until the onion transitions from translucent to a pale yellow hue. Add in the sugar and continue cooking and stirring occasionally until all of the onions become golden brown. This takes about 10 more minutes to occur. Remove the onions from the skillet and set aside. 

Meanwhile lay out all of the bread and top with one slice of cheese and a half tablespoon of mustard. Then divide the cooked onions equally among every other slice of bread (four slices total). Top the slices with onion with a slice sans onion. 

In the skillet used to cook the onions, melt half a tablespoon of butter over medium heat. Put as many of the sandwiches on the skillet as can comfortably fit based on the size. Reduce the heat to medium low and cook the sandwiches until the skillet side bread turns a light golden brown. Lift the sandwiches up and add the remaining butter. Then flip the sandwiches over and cook the remaining side until golden brown. Serve warm.







*This grilled cheese works with other bread types, like the 15 grain bread pictured here, but it is so much better with pumpernickel. 

**Heidi Ann or lacey swiss is a milder version of swiss cheese. It looks decidedly different with dozens of holes per slice instead of only a couple.


One last look at those beautiful onions...

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