los angeles guest suites

 

pom couscous

pom steak

Grilled Ham and Cheese Sandwich with Caramelized Onion

by Joseph Erdos
Print Email

hamandcheeseLunches for me have been a mixed bag of sorts, I'm never sure what to eat, and I'm not always satisfied with what I get. But the sandwich shop near my workplace always seems to have the right sandwich for me. It's my standby.

'Wichcraft, pretty much a chain restaurant in New York City, in my opinion, has the best pressed sandwiches, among them the grilled Gruyère and caramelized onions. It is just mouthwateringly good with its oozy cheese and sweet caramelized onions. Whenever I need a comfort food fix, I always seem to gravitate toward this sandwich. It's simple and it always hits the spot. I've decided to come up with my own personalized version.

My version of this popular sandwich includes ham, for extra flavor. I use a panini press to make the sandwich, but you can also use a regular skillet, and just simply weight the sandwich with a foil-wrapped brick between flips. The caramelized onions can be prepared a day in advance, making this lunch come together even faster. Use either Gruyère or Emmental cheese for the best results in both flavor and texture.

Grilled Ham and Cheese Sandwich with Caramelized Onion

2 tablespoons olive oil
1 large Spanish onion, sliced
fine sea salt
freshly ground black pepper
2 slices country bread
2 tablespoons butter
2 slices Gruyère or Emmental cheese
2 slices Black Forest Ham

Warm oil in a skillet set over medium heat. Add onion and sauté, stirring occasionally, until golden brown, about 10 minutes. Season with salt and pepper.

Preheat a panini press or cast-iron skillet at medium-high heat.

Spread each slice of bread with 1/2 tablespoon butter. Top each slice of bread with caramelized onion. Lay over with cheese and ham. Press together and spread the outside with remaining butter. Grill sandwich until cheese is melted and bread is golden brown, about 4 to 5 minutes per side.

Yield: 1 sandwich.

 

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

Comments   

 
0 #1 lareader 2012-04-20 10:54
This sounds good enough for dinner. Thanks for sharing. I love your recipes.
Quote
 

Add comment


Security code
Refresh

Restaurant News

The Rhythm Cafe: Coming Late to the Party
Florida
by Nancy Ellison

rhythm009OK... it is better than not coming at all!

There is something rather delicious about “discovering” a restaurant and doing the brag only to find everyone in the room has been eating there for...

Read more...
Authentic Eats at La Cevicheria and Mateo's on West Pico
Los Angeles
by David Latt

cervichiaAnyone who lives in Los Angeles knows this is a great city to enjoy ethnic food. It is easy to eat affordably priced meals at any number of national and regional restaurants including those that...

Read more...
Letter from Palm Beach: Renato's
Florida
by Nancy Ellison

el_mirasol.jpgPalm Beach is different from other tidy resort cities that line the Florida Coast. While remarkably tidy, it is also both eccentric and pretty, and I do believe it has its own wacky, elegant soul.

... Read more...
Tarte Tatin Bakery
Los Angeles
by Maia Harari

ImageI try really hard to be a health-conscious dancer. I go to the health food markets and buy spinach and avocados and turkey breast and trail mix. But the truth is, I am a carb monster. "C stands...

Read more...