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grown up grilled cheese

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Over time the grilled cheese sandwich has grown up and evolved.  I think it’s safe to say it’s been perfected.

Ingredients

  • 2 slices of crusty French bread per sandwich

  • Tulip Tree Nettle sliced cheese quantity depends on the size of your bread.

  • Comté sliced

  • Apricot jam

  • 1 tsp chopped fresh sage

  • 1Tbs helmans Mayonaise

  • 1Tbs butter

  • 1 caramelized onion see note

Instructions

  • Butter two pieces of bread, then spread mayo over the butter. Lay one slice butter side down in a cold frying pan.

  • Spread apricot jam on the clean side of the bread facing up.

  • Add slices of the Tulip Nettle cheese.

  • Note, if using Mackenzie Creamery cheese spread it onto the inside of the top slice of bread)

  • Add a bit of sage and a layer of caramelized onions. Then add the slices of Comté cheese. top with second piece of bread butter side up.

  • Turn on the heat to medium. When the bottom starts to become golden turn the heat to low.

  • When golden brown (you’ll know by peaking) turn the sandwich carefully. Cook the other side slowly. Splash a bit of water onto the cooking surface and cover quickly to allow steam to help the cheese to melt evenly. When the cheese is melted and the second side is toasty brown remove from heat and enjoy.

Notes

Caramelizing onions to a golden brown perfection is a labor of love. It to will not be done quickly. They can be done ahead of time. Used in sandwiches, soup, scrambled eggs, or onion dip. Sauté stirring frequently low and slow. I like to add a combo if olive oil and butter about a Tbs of each per onion. It may seem like forever 30-40 minutes before they start to brown. Don’t crowd the pan or they will steam and take even longer to brown. Once they start to brown keep going about 10 minutes longer to get the deep golden color. You’ll be happy you did.

Find it online: https://www.tableanddish.com/grown-up-grilled-cheese/