Roast Beef and Blue Cheese Grilled Cheese
Serves 1.
Note: It's easy to make more of these. If you don't want to make the onion marmalade, use store-bought onion jam. But don't skip a version of it as the onions take the sandwich over the top. The sharpness of blue cheeses varies considerably; you may want to adjust the amount you add to the sandwich. From "Grilled Cheese Kitchen," by Heidi Gibson with Nate Pollak.
• 1 1/2 tsp. salted butter, at room temperature
• 2 slices white country bread
• 2 tbsp. Balsamic Onion Marmalade (see recipe)
• 2 slices Muenster cheese
• 3 oz. thinly sliced roast beef
• 1 1/2 tbsp. crumbled blue cheese (see Note)
Directions
Heat a cast-iron or nonstick skillet over medium-low heat.
Spread butter on one side of each bread slice, dividing it evenly. Place one slice, buttered-side down, on cutting board. Spread with the onion marmalade. Layer one slice of the Muenster, the roast beef, blue cheese and second slice of Muenster on top. Finish with second slice of bread, buttered-side up.
Using a wide spatula, place sandwich in the pan, cover, and cook until bottom is nicely browned, 3 to 4 minutes. Turn and cook until second side is browned and cheese is melted, about 3 minutes longer. Serve immediately.
Balsamic Onion Marmalade
Makes about 1 1/2 cups.
Note: From "Grilled Cheese Kitchen," by Heidi Gibson with Nate Pollak.
• 2 tsp. vegetable oil
• 2 medium red onions, cut into 1/4-in. dice
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 c. sugar
• 1/4 c. plus 2 tbsp. balsamic vinegar
Directions
In a small saucepan over medium heat, warm the vegetable oil. Add onions, salt and pepper, and stir to combine. Cook, stirring every couple of minutes, until onions are soft and translucent, about 8 minutes.
Whisk in sugar and continue to cook, stirring occasionally, until liquid from onions and melted sugar is reduced but the mixture is not yet sticking to the pot, about 8 minutes longer. Turn heat to medium-low, stir in vinegar, and cook, stirring often to prevent scorching, until liquid is reduced to thick syrup and mixture is starting to stick to pan, about 30 minutes.
Remove from heat and let cool to room temperature. Store in airtight container in refrigerator for up to 2 weeks.
