French onion grilled cheese sandwich
- 1 large red, sweet or yellow onion- thinly sliced about 1/8 in thick
- 1–2 olive oil
- pinch salt
- pinch fresh cracked pepper
- 1/4 cup sherry cooking wine, port, or beef stock (all optional)
- 4 slices hearty bread or French Bread
- 2 T butter (or oil)
- 1 Cup grated Gruyere cheese (or meltable vegan cheese)
- 1 tsp fresh thyme (optional) and Wholegrain Mustard (optional)
- In a large heavy bottom skillet, or cast iron pan, heat oil over medium heat. Add onion and saute for 5 minutes, stirring to coat. Turn heat down to medium-low. Stir occasionally and continue sauteing for 20-30 minutes. Onions will sweat out their moisture, and eventually caramelize into a beautiful deep golden brown. Add a generous pinch of salt, a splash of port, sherry, or stock (optional) and let the liquid cook-off. Remove from the pan and wipe it out with a paper towel, to use again. Preheat oven to 350 F
- Spread the bread with whole grain mustard (optional). On two slices, divide and layer shredded Gruyere, top with caramelized onions, sprinkle with fresh thyme leaves, then add the rest of the cheese. “Put the lid on” the sandwiches with the other slices of bread and gently press together
- Heat 2 tablespoons butter (or a combination of butter and oil) in the same skillet over medium heat. Place sandwiches in the pan and toast, carefully flipping when perfectly golden brown and cheese begins to melt. Place in a warm oven to fully melt the cheese -which will prevent the bread from getting too dark. Cut in half and enjoy.
Smoked Beef Brisket Grilled Cheese Sandwiches
- ½ cup leftover smoked beef brisket, shredded or sliced
- 2 slices of bread, cut ½ inch thick (sourdough or Como loaf work well)
- 1 tablespoon butter, at room temperature
- 1 tablespoon Dijon mustard
- 2 tablespoons smoked cheddar, shredded
- 2 tablespoons Gruyere or Comté cheese, shredded
- Heat up a cast-iron skillet to medium heat (or warm-up an electric panini press).
- Add the brisket to the skillet to warm up. Slowly warm up your brisket for 3-5 minutes. Once it’s warm, remove and set aside. Place the pan back on the burner and warm up to medium heat.
- Layout your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. On the inside layer of the bread layer the Dijon mustard to both sides.
- Next layer with a slice of the cheddar, load on the shredded brisket, and then top with the Gruyere (or Comté). Place the other slice of bread on top (butter side facing out).
- Place sandwiches on the skillet and cook for 3-5 minutes (covered), until the bread is golden, then flip. Cook the other side (covered) until equally golden and crispy and the cheese is ooey-gooey melted and you just can’t take the waiting anymore. Remove.
- Cut in half and serve alongside this Smoked Tomato Bisque https://www.vindulge.com/smoked-tomato-bisque//
The Cuban “Media Noche” Grilled Cheese
- 1 loaf brioche, cut into eight 1-inch-thick slices
- 1/2 cup mayonnaise
- 1 cup yellow mustard
- 1/4 pound Gruyere cheese, thinly sliced
- 1/4 pound roasted ham, thinly sliced
- 1/4 pound roasted pork, thinly sliced
- 1 stick (8 tablespoons) butter, melted
- 4 eggs
- Microgreens or dried saffron threads, for garnish
- Mix the mayo and mustard together and spread it on each slice.
- Take 4 slices of brioche and add to each slice a layer of Gruyere cheese, roasted ham, and roasted pork.
- Add one more slice of Gruyere cheese and top with another slice of brioche.
- Set a sauté pan over medium heat and add enough of the melted butter to coat or use a panini press and brush the butter on both sides of the press.
- Place the sandwich in the pan or on the press and cook the sandwich gently without over-pressing. Flip once the brioche is golden brown (unless using a panini press).
- Once the cheese is melted and the brioche is golden brown on both sides, place the sandwich on a plate. Trim the edges to make the sandwich circular if you like.
- Cook the eggs sunny side up and place one on top of each sandwich.
- Garnish with microgreens or dried pepper threads if desired.”
Leave your vote