Next Level Grilled Cheese
This will make ONE grilled cheese sandwich. So if you want to make more than one, just double, triple, etc.
- 2 slices of sourdough bread (I’m using Rosemary Olive Oil Loaf from La Brea Bakery)
- Fontina cheese (see photo below) – how much is really up to you.
- 1/4 cup white wine
- 1 small yellow onion
- 1 garlic clove
- Fresh ground pepper
Prep time: 10 min
Cook time: 10 min
You’ll need 2 frying pans (preferably one small one and one larger mode) and a spatula.
Slice the onion. Prep the garlic glove and if you’ve got a garlic press, use that. If not, just dice it into small pieces. Fontina cheese is a soft cheese, which makes it a great choice here because it melts easy. But, it doesn’t slice very well. I use a cheese slicer and just kind of wing it. You’ll need at least a couple large slices worth to make it worth while, but the amount of cheese is really up to you. I slice it thinly so it will melt even easier. You can also try shredding it.
Get the large frying pan out and melt the butter in it over medium-low heat. Once melted, put the bread slices in and use them to soak up the butter, then flip them over.
Pour the white wine in the smaller frying pan along with the onions and garlic. Set it on medium heat and let the wine evaporate while slightly cooking the onion and garlic. When some of the wine burns off, start sautéing the onion and garlic until the onions get browned and translucent (the garlic will get a little browned) when they’re done. Usually like 5 minutes.
Set your cheese on one of the bread slices in the other pan. It should start getting soft pretty quickly. Pour the onions and garlic on top of the cheese. Crank some fresh black pepper over that. Put the other slice of bread on top and then just heat it until it’s melted. Should only need a few minutes here.
Serve immediately with your favorite side (tomato soup, some sweet potato fries, chips, a salad, etc.).