Grilled Suds N' Cheese Sandwich
1/2 stick unsalted butter softened
8 1/2 inch slices of (Grand Central Baking) Grand Como
1 pint of good German beer
1 large Walla Walla sweet onion
4 ounces German Chiantino shredded (available at DeLaurenti)
4 ounces Irish Invernia shredded (Available at DeLaurenti)

Winning recipe for this year's Seattle Cheese Festival Grilled Cheese Sandwich Contest!

Peel the onion and cut it in half. Slice each into thin half rings. Melt 2 tbsp. of the butter in a skillet.
Add the onion and stir to combine. Pour all but about 2 ounces of the beer over the onions in the skillet and cook them down over medium heat stirring occasionally until all the beer evaporates and the onions are soft.

Mix the last 2 ounces of the beer with the softened butter until combined. This is best done by "smooshing" the butter into the beer with the back of a spoon over and over again in a small ceramic bowl. Butter each slice of bread liberally. Place the buttered (side) of the bread into a skillet over medium heat and top with 1 ounce of each of the two kinds of shredded cheese. Put a generous spoonful of the softened onions on top of the cheese. Cook for about 4 minutes on the first side, then flip it and cook about 2 minutes on the second side until the onions melt into the cheese and the bread is brown and crusty.

Posted by Pat on May 13, 2009 11:34 PM

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