Monday, March 25, 2013

Emmentaler on Rye with Sweet & Sour Onions

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.

Emmentaler on Rye with Sweet & Sour 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

Sandwiches (Serves 2)
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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1 comment:

Amber Recipes said...
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