Step-by-step instructions on how to make grilled cheese. This sandwich is made on the stove and is loaded with shredded cheese, caramelized onions, tomato slices and spinach. It is an easy and delicious vegetarian meal.
I use whole wheat bread when I make these but you can use any type of bread you prefer. Try and make sure it is not too thin or too thick for that matter. You want a nice browned crunch that will not overpower the flavor of the filling.
The cheese you use is also up to you. Make sure it is natural and that it melts well. By natural I mean not super processed cheese that will not melt. My favorites are Edam, Gruyere, Mozzarella (although it is not all that flavorful) and Cheddar.
In this recipe we will be using caramelized onions. This is a delicious addition that will complete your sandwich. Work on low heat and be patient with this step. You want those onions to brown and to get as sweet as possible. You can make these a day ahead of time and keep them in the fridge in a closed container.
All in all this is a fantastic sandwich which will be ready in a jiffy once you have your caramelized onions ready.
This is how to make grilled cheese:
1 TBS unsalted butter +more for the bread
1 tsp. oil
1 small red onion – sliced
1/4 tsp. sugar
1 TBS balsamic vinegar
4 pieces of bread – your choice
1/2 cup shredded cheese – can be Gruyere, Cheddar, Edam, Mozzarella or any cheese that melts well
4 slices peeled tomato
Melt the butter with the oil in a skillet. Add the red onion and stir. Allow the onions to cook at low heat for about 15 minutes until the onions start to brown. Add the sugar and the vinegar. Mix and continue cooking for another 10 minutes or until the onions are caramelized. Set aside.
Generously butter one side of the bread. If your skillet is big enough you can make both sandwiches at a time. If not make each one individually. Place the bread into the same skillet you cooked the onions in, butter side down. Place 1/8th cup of the shredded cheese on each slice of bread and top one side with half of the onion and the other with two slices of tomatoes. Lightly salt the tomatoes and top them with a few spinach leaves.
Flip one side of the sandwich on top of the other one and press it down a bit on to the skillet. Flip it one more time, press it down and remove it. Cut your sandwich on the diagonal and enjoy.
CALORIES 476.20; FAT 24.05 g (sat 10.57; Mono 9.09; poly 1.25); PROTEIN 16.64 g; FIBER 7.90 g; CARBS 47.22 g; CHOLESTEROL 44.92 mg; IRON 2.81 mg; Sodium 505.40 mg; CALCIUM 239.98 mg