Dutch Grilled Cheese

116

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.
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Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker

Author: Laura Werlin

Dutch Grilled Cheese

Recipe type: Yield: 4 Prep time: Cook time: Total time:


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 Butter1 medium Onion (about 1/2 pound)

Directions:

  1. In a large nonstick skillet, melt 1 T of butter over low heat.
  2. Add the onions and cook very slowly, stirring occasionally, until they turn a dark golden color, 30-40 minutes.
  3. If the onions begin to scorch, add about 1 T of water.
  4. Remove the onions from pan and set aside.
  5. 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.)
  6. Heat the same skillet over medium-high heat.
  7. Add the cumin seeds and toast until they become fragrant, about 3 minutes (watch carefully, they burn easily).
  8. Remove the seeds and let cool briefly.
  9. Do not wash the skillet.
  10. When the seeds cool, crush them with a mortar and pestle.
  11. Or place them in a resealable plastic bag and lightly pound with a mallet or the bottom of a heavy skillet.
  12. In a medium bowl, toss the crushed seeds with the cheese.
  13. To assemble:
  14. Butter one side of each slice of bread with the remaining 2 T butter.
  15. Place 4 slices on your work surface, buttered side down.
  16. Distribute the cheese evenly over the 4 slices, followed by the onions.
  17. Place the remaining 4 slices of bread on top, buttered side up.
  18. Stovetop Method:
  19. Heat the same skillet over medium-high heat for 2 minutes.
  20. 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.
  21. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
  22. Cook for 1 minute, or until the undersides are golden brown.
  23. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

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