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 Golden State
Los Angeles
by Sara Mohazzebi

goldenstatelogo.jpgTwo years ago, I made a decision that forever changed my dining experience. I stopped being friends with anyone who doesn’t like to eat. Living in Los Angeles, the city of beautiful people, this...

Read more...
Philippe - The Original
Los Angeles
by Bruce Cormicle

philippe1.jpgDouble-dipped Justice at Philippe's

If you are a criminal defense attorney as I am defending cases in downtown Los Angeles, you will eventually find your way to the tangled skein of ceiling fans,...

Read more...
The Malibu Fish Market
Los Angeles
by Anna Harari

malibuseafood.jpgMy mother used to tell me she would drive to Malibu several times a week.  She wouldn't stop there, just drive there and back.  To relax…to write in her head...to figure things out. She doesn't...

Read more...
Appetizers as a Meal
Mid-West
by Sue Doeden

altHave you noticed how easy it is to make a meal of just appetizers at a restaurant? On a trip to the Twin Cities last week, my husband and I paid our first visit to 112 Eatery. Located in the...

Read more...