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Sandwiches, Vegetarian

Grilled Gruyere and marinated onion sandwich

A grilled cheese sandwich is an ode to childhood, a purist's dream and an archetypal comfort food all at once. Just three mundane ingredients and a few minutes should be all it takes to create something downright sublime, right? So ... Read more

Total time: About 25 minutes, plus marinating time for the onions | Makes 2 sandwiches
  • 1/2 cup Spanish or brown onion, very thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon best-quality olive oil
  • 1 tablespoon white wine vinegar
  • 4 slices country white bread
  • 4 tablespoons salted butter, melted
  • 5 ounces Gruyere cheese, coarsely grated
  • 4 teaspoons stone-ground mustard

Step 1In a small bowl, mix together the onion, salt, pepper, olive oil and vinegar. Cover and let sit for at least 1 hour.

Step 2Heat a cast-iron pan or griddle over low heat. Brush one side of each slice of bread with the melted butter. Place two slices of bread, butter-side down, on a cutting board. Spread half of the grated cheese evenly over the bread. Drain the excess liquid from the marinated onions and scatter them evenly over the cheese-topped slices. Distribute the remaining cheese evenly over the onions. Spread the mustard over the unbuttered sides of the remaining 2 slices of buttered bread. Place these, mustard-side down, on top of the slices spread with cheese.

Step 3Using a spatula, place one of the sandwiches into the hot pan and weight with another heavy skillet or a steak weight. (If your pan is big enough, cook both sandwiches; otherwise, cook one at a time.) Cook until golden brown, about 3 to 4 minutes. Flip the sandwich and weight it with the pan or steak weight, and cook until golden brown, another 3 to 4 minutes.

Step 4Remove the sandwich to a cutting board and cut it in half or quarters. Serve immediately.

Note: Adapted from Campanile chef-owner Mark Peel.
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