Wednesday, April 29, 2009
A Great Twist on an Old Friend
There's not much in this world I love more than the combination of cheese (preferably melted) and carbs.... pizza, pasta, burritos, enchiladas, sandwiches, cheese plates, you name it. The possibilities are endless. Now that I'm pregnant I'm craving this combo more than ever and am always seeking out new combinations.
So imagine my excitement when my friend Tara emailed me about a delicious grilled cheese sandwich she's currently obsessed with. We've had enough conversations about food (is there anything better to talk about in this world?) that she knew I'd love it. She discovered it at the new Oddfellows Cafe in Seattle, then re-created it at home. I made it tonight and it was deeeeeeeeeelicious. Can't wait to make it again.
Great Twist on a Grilled Cheese
1 yellow onion, sliced and caramelized ahead of time
Apricot jam or preserves
Gruyere cheese - I used a Swiss Gruyere and Gruyere Emmi Kaltbach (cave aged). I just got the two they had at my local grocery store.
Good bread - I used Pain au Levain from Tall Grass Bakery, a sourdough/wheat mix
Butter the outside of your bread. Spread jam on the insides of each piece. Top one piece of bread, jam side up, with caramelized onions, gruyere, and a few dollops of goat cheese. Top with the other piece of bread and grill as you would a normal grilled cheese (in a pan or on a panini grill).
* Tara used cheddar and port salute cheese and said it was great so whatever you've got would work.
You will never guess what I served with our sandwiches. Or maybe you have figured out by now how crazy I am....