Dutch Grilled Cheese
Makes 4 sandwiches
Recipe courtesy of Laura Werlin’s cookbook, Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker
3 T Butter
1 medium Onion (about 1/2 pound) thinly sliced
3/4 t Cumin seeds
6 oz best-quality medium-aged Gouda cheese coarsely grated
8 slices Rye bread with Caraway seeds (1/4 inch thick)
In a large nonstick skillet, melt 1 T of butter over low heat. Add the onions and cook very slowly, stirring occasionally, until they turn a dark golden color, 30-40 minutes. If the onions begin to scorch, add about 1 T of water. Remove the onions from pan and set aside. Wipe the skillet with a paper towel, but do not wash it. (The onions can be prepared up to 6 hours in advance and kept covered at room temperature.)
Heat the same skillet over medium-high heat. Add the cumin seeds and toast until they become fragrant, about 3 minutes (watch carefully, they burn easily). Remove the seeds and let cool briefly. Do not wash the skillet. When the seeds cool, crush them with a mortar and pestle. Or place them in a resealable plastic bag and lightly pound with a mallet or the bottom of a heavy skillet. In a medium bowl, toss the crushed seeds with the cheese.
To assemble: Butter one side of each slice of bread with the remaining 2 T butter. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices, followed by the onions. Place the remaining 4 slices of bread on top, buttered side up.
Stovetop Method: Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.
Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker
Author: Laura Werlin
Dutch Grilled Cheese
Dutch Grilled Cheese taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
3 T Butter
1 medium Onion (about 1/2 pound)
Directions:
- In a large nonstick skillet, melt 1 T of butter over low heat.
- Add the onions and cook very slowly, stirring occasionally, until they turn a dark golden color, 30-40 minutes.
- If the onions begin to scorch, add about 1 T of water.
- Remove the onions from pan and set aside.
- Wipe the skillet with a paper towel, but do not wash it. (The onions can be prepared up to 6 hours in advance and kept covered at room temperature.)
- Heat the same skillet over medium-high heat.
- Add the cumin seeds and toast until they become fragrant, about 3 minutes (watch carefully, they burn easily).
- Remove the seeds and let cool briefly.
- Do not wash the skillet.
- When the seeds cool, crush them with a mortar and pestle.
- Or place them in a resealable plastic bag and lightly pound with a mallet or the bottom of a heavy skillet.
- In a medium bowl, toss the crushed seeds with the cheese.
- To assemble:
- Butter one side of each slice of bread with the remaining 2 T butter.
- Place 4 slices on your work surface, buttered side down.
- Distribute the cheese evenly over the 4 slices, followed by the onions.
- Place the remaining 4 slices of bread on top, buttered side up.
- Stovetop Method:
- Heat the same skillet over medium-high heat for 2 minutes.
- Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt.
- Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
- Cook for 1 minute, or until the undersides are golden brown.
- Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.
