It’s National Grilled Cheese Day

By Diane Driscoll April 12, 2013 03:15 PM
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It’s National Grilled Cheese Day

Here’s a Twist That Will Rock Your World

Of course it’s from Top Chef’s Tom Colicchio and of course it’s from his restaurant called Wichcraft. Filled with ooey gooey Gruyère and caramelized onions, this is about as good of a twist on a favorite classic as they come. Inspired by French onion soup, this is a must make tonight to celebrate this wonderfully, cheesy day. This sammich will knock your socks off.

Serving Size:

Makes 4 sandwiches

Ingredients:

10 slices Gruyère cheese
8 slices rye bread
1 cup roasted onions (below)

Method:

Assemble the sandwich. On a slice of rye, layer cheese, onions, and a second layer of cheese.  Cover with the second slice of rye. Place on a panini grill and press. Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. The sandwich is ready when the cheese has melted and the bread is golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.

NOTE: If you don’t have a panini grill, lightly butter the outsides of the sandwich. Preheat a skillet over medium heat. Place butter side down in skillet. Grill until lightly browned and flip over; continue grilling until cheese is melted.

Roasted Onions Recipe

Serving Size: Makes 2 cups

Ingredients:

4 tablespoons extra-virgin olive oil
4 medium yellow onions, halved and cut lengthwise into 1/8-inch slices
2 tablespoons chopped fresh oregano, or 1 tablespoon dried Sicilian oregano
Kosher salt and freshly ground black pepper

Method:

In a skillet over high heat, add the olive oil and onions and stir vigorously to avoid scorching. Add the oregano and season with salt and pepper. Continue stirring until the onions have a deep brown color. Reduce the heat and continue to cook until the onions are soft, 30 to 40 minutes. Use immediately or refrigerate up to 1 week.


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