There's one flaw in sharing this recipe. Chances are, you don't have a wood-fired oven.
Your sandwich might be missing the smoke flavor in ours, but you can compensate by making sure your cheese is extra-gooey, your onions truly caramelized, and your bread extra special. We love making our grilled cheese with our dried pepper, corn grit, and jack cheese sourdough. Good cooking is all about a balanced contrast of flavors and that breads adds a little extra kick to the mix: rounding out the creamy, salty cheese and sweet onions.
F&B Grilled Cheese
Unsalted butter, for melting in the pan (about 2 teaspoons), plus more for spreading on your bread
4 large slices sourdough bread
Enough room-temperature caramelized onions to make a thick coating across 2 slices of bread
2 cups lightly packed freshly grated Monterey Jack Cheese
1. Lightly butter the outside of each slice of bread.
2. Melt a pat of butter (about 1 teaspoon) in a medium non-stick skillet over medium heat (or a large skillet, if you’re planning on making two sandwiches at once). Once melted, place a piece of bread into the skillet, buttered side down.
3. Top the slice lightly with cheese, then top the cheese with a generous spread of caramelized onions. Top again with cheese. You want your cheese closest to the bread so that it will melt from the heat of the pan, and yours onions cushioned in the middle so that the cheese holds them in place. Aim for about a 3/4 inch of cheese for each sandwich.
4. Place the remaining slice of bread on top, buttered side up. Cover the skillet with a lid, and let cook for several minutes, or until the underside of the bread is golden.
4. Remove the sandwich from the skillet with a spatula, and add another pat of butter to the skillet. Once melted, carefully flip the other side of the sandwich against the buttered pan. Cover and cook until the underside of the bread is nice and golden, and the cheese is all melted. If the bread is browning before the cheese has melted, turn down the heat as necessary.
5. Remove the sandwich with your spatula. Place it onto a cutting board and let it cool for a minute or two. Gently cut it in half down the middle using a serrated knife, and serve warm. We love it with a simple green salad.