This is a kind of dressy turn on everybody’s favorite, the grilled cheese sandwich. Prepared this way, these sandwiches are good enough to serve as a passed appetizer at the fanciest dinner party, and they’re unbelievably good with champagne.
8 SERVINGS
1 |
loaf firm, finely grained white bread, such as a pullman loaf, unsliced |
1 |
pound semisoft cheese, such as Brie, Taleggio or Teleme |
1 |
large sweet onion (about ¾ pound) |
1 |
teaspoon champagne vinegar |
2 |
teaspoons minced fresh parsley |
|
Salt |
|
Butter |
Trim the crusts from the loaf of bread, leaving a solid, evenly shaped rectangle. Using a serrated knife, carefully cut the bread lengthwise into slices just as thin as you can, ¼ to ½ inch thick. You should get 6 to 8 slices.
Trim the rinds from the cheese and cut it into thin slices. Cut the onion in half through the stem end and then slice it crosswise as thinly as possible, using a mandoline or a very sharp chef’s knife. Put the onion in a bowl and season it with the vinegar, parsley and salt to taste.
Arrange one fourth to one third of the cheese over 1 long slice of bread, being careful not to come too close to the edges. (You don’t want the cheese oozing into the pan when it melts.) Arrange one fourth to one third of the onion over the cheese. Cover with another slice of bread and press together firmly. Repeat with the remaining bread, cheese and onion.
Heat 1 tablespoon butter in a large skillet over medium-low heat. Fry 1 sandwich at a time, gently but firmly pressing down with a spatula or heavy pan. Cook until well browned, about 6 minutes on the first side, about 4 on the second. Repeat with the remaining sandwiches, adding more butter as necessary.
Neatly trim the edges of the cooked sandwiches with a serrated knife, then cut each sandwich into crosswise strips about ¾ inch thick. Serve hot.