Award-Winning Grilled Cheese Recipe

the recipe below was copied off of a ny newspaper’s website. to the best of my knowledge, all listed ingredients are available in brands that have a hechsher. it sounds delicious, but it also sounds like a bit of work for a grilled cheese sandwich. maybe, with a few shortcuts, on a sunday morning…

Serves: 4

Ingredients

1 medium yellow onion

6 tablespoons cultured

butter

Olive oil

3 tablespoons good balsamic

vinegar

Salt

Pepper

4 ounces cremini mushrooms

1 teaspoon fresh thyme

leaves

8 slices of rosemary Pullman

bread

4 ounces aged domestic

Gruyere

4 ounces aged cheddar

4 ounces creamy blue cheese

Instructions

Stir in the balsamic vinegar and continue to cook until the onions are syrupy and there is very little liquid in the pan. Add salt and pepper to taste. Remove from pan and cool.

Heat a panini maker or a ridged, cast-iron pan over medium heat. Put a thin layer of butter on the outside of the bread slices. On the unbuttered side, add 1 ounce of Gruyere, cheddar and blue to four slices of bread. Spoon a generous amount of onion and 1 T. of mushrooms on top of the cheese. Cover with the remaining bread slices so that the buttered sides are facing out.

Place sandwiches on the grill and cook until the bread is crisp and the butter is melted.

If using a cast-iron pan, place another slightly smaller pan on top of the sandwiches to weight them down. Turn after a couple of minutes and repeat.