Grilled cheese sandwiches have been one of my
favorite lunches as far back as I can remember.
In my youth, bliss was known as a slab of Velveeta sandwiched between
two slices of Wonder Bread. Truth be told, while it’s not often, there are days
when I revisit that old favorite just to wax nostalgic about the carefree days
when I sat at the kitchen table in my mother’s warm kitchen, munching on a
gooey sandwich, swinging my legs back and forth all the while. These days I look for variety. I’ve found it in one of my favorite books on
the subject, Great
Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich
Maker
and then
I saw this recipe in The
Smitten Kitchen Cookbook
. Oh, my!
This sandwich is singular in its deliciousness. The nutty, melted cheese, paired with the not-too-sweet, not-too-sour onions is a marriage made in heaven. The
onions can be made ahead making this easy to throw together when you want to
dazzle someone at lunch.
and then
I saw this recipe in The
Smitten Kitchen Cookbook. Oh, my!
This sandwich is singular in its deliciousness. The nutty, melted cheese, paired with the not-too-sweet, not-too-sour onions is a marriage made in heaven. The
onions can be made ahead making this easy to throw together when you want to
dazzle someone at lunch.
Emmentaler on
Rye with Sweet & Sour Onions
Onions
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large red onion, halved and thinly sliced (about 2 cups)
2 teaspoons brown sugar, light or dark
¼ teaspoon salt, plus more to taste
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large red onion, halved and thinly sliced (about 2 cups)
2 teaspoons brown sugar, light or dark
¼ teaspoon salt, plus more to taste
1 tablespoon balsamic vinegar
Freshly ground black pepper
Sandwiches (Serves 2)
Four ½ inch-thick slices rye bread
2 tablespoons butter, salted or unsalted, softened
¾ cup (about 3 ounces) Emmentaler or another Swiss cheese (I used Gruyere), grated
Four ½ inch-thick slices rye bread
2 tablespoons butter, salted or unsalted, softened
¾ cup (about 3 ounces) Emmentaler or another Swiss cheese (I used Gruyere), grated
Cook onions: Heat the olive oil and 1
tablespoon butter in a large skillet over medium-high heat. Add the onion, and
sauté for 5 minutes. Add the brown sugar and salt, lower the heat to
medium-low, and cook another 10 minutes, stirring occasionally. Add the
vinegar, and scrape and stuck onion bits from the bottom of pan with a spoon.
Simmer for 1 to 2 minutes, until the onion mixture thickens, and season to
taste with black pepper. Cool to lukewarm, or store in an airtight container in
the refrigerated until needed, up to 5 days.
Make sandwiches: Generously butter 1 side of each
slice of bread. Arrange one slice, buttered side down, on a plate. Spread
thickly with jammy onions (about 2 tablespoons per sandwich; you’ll have
extra). Sprinkle with half the grated cheese. Arrange a second slice of bread
on top of the cheese, buttered side facing up. Repeat with the remaining
slices. Heat a heavy 12-inch skillet to
medium-low, or an electric griddle set to 325. Once it’s hot, place the
sandwiches on the griddle, and cook them until crisp and deep golden brown,
about 5 minutes per side. Slice the sandwiches in half and serve immediately.
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