Grown-Up Grilled Cheese Sandwiches
Indulge in the comforting warmth of this melty Gruyère cheese sandwich, featuring sweet caramelized onions and a zesty Dijon mustard spread. The delicious layers of flavor in between golden slices of bread promise a hearty and satisfying culinary experience. Accompanied by a smoky lentil soup, this dish is perfect for a cozy meal on a cool evening.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil, plus more for brushing
- 1 large yellow onion, sliced 1/4 inch thick
- Kosher salt and freshly ground pepper, to taste
- 8 slices sweet batard, cut on the bias 1/2 inch thick
- 4 tsp. Dijon mustard
- 10 oz. Gruyère cheese, sliced
- 1/2 oz. arugula
- Smoky lentil soup for serving (see related recipe at left)
Instructions
- In a nonstick fry pan over medium heat, warm the 2 Tbs. olive oil. Add the onion and cook, stirring occasionally, until caramelized, about 30 minutes. Season with salt and pepper and transfer to a bowl. Wipe out the pan with paper towels.
- Brush one side of each bread slice with olive oil. Turn the slices over and spread each with 1/2 tsp. mustard. Place half of the cheese on 4 of the bread slices. Top evenly with the caramelized onions and then the remaining cheese. Top each sandwich with one of the remaining bread slices, oiled side up.
- Preheat the fry pan over medium-high heat. Working in batches, place the sandwiches in the pan and cook, turning once, until the bread is golden brown and the cheese is melted, 2 to 3 minutes per side. Transfer the sandwiches to a cutting board, gently open them and arrange the arugula on top. Close the sandwiches, cut them in half and serve immediately with smoky lentil soup. Serves 4.
- Williams Sonoma Test Kitchen
Yield
Serves 4.
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