Serves
Makes 4 sandwiches
Ingredients
Caramelized Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large yellow onion, thinly sliced
1 teaspoon kosher salt
Scrambled Eggs:
1 tablespoon unsalted butter
4 large eggs
1/2 teaspoon kosher salt
Sandwiches:
8, 1/2-inch thick slices sourdough or artisan-style bread
8 tablespoons unsalted butter, softened
3/4 cups (about 4 ounces) freshly grated Parmigiano-Reggiano cheese
4 ounces American, Comté cheese, Monterey Jack, or Pepper Jack cheese, sliced
Procedure
Rarely do ingredients create such a wonderfully satisfying thing to eat. It’s all about the cooking method, which isn’t grilling at all, but rather ‘griddling’ or cooking on a flat hot surface. We recommend using a high-quality butter since it is a predominate ingredient in this recipe.
1. To prepare the caramelized onions: To a large skillet over medium heat, add oil. When the oil is shimmering, add the onions and 1/2 teaspoon of salt. Cook until the onions are soft and translucent, 3 minutes. Reduce the heat to medium-low and cook the onions, stirring frequently to prevent burning until golden, about 15 to 20 minutes. Remove from heat and set aside.
2. To Scramble Eggs: To a medium size bowl add eggs and salt, whisk well until frothy. Set eggs aside for 5 minutes. To a nonstick skillet set over medium-low heat, add butter. When butter is melted, add whisked eggs. Cook eggs, stirring slowly and constantly until eggs begin to set and form large curds, about 4 minutes. Transfer to a bowl or plate and wipe the plan clean.
3. To prepare sandwiches: Spread one side of each slice of bread generously with butter, taking care not to tear the bread. Flip slices so the buttered side is down, Divide the cheese between all of the slices, then distribute the caramelized onion over half of the slices, top the onion layer with the scrambled eggs, then cover with the second slice of bread and cheese, press gently to close.
4. To cook sandwiches: Heat a nonstick skillet over medium heat, working in batches, place the sandwiches in the pan. Cook uncovered until the until the underside is a rich golden brown, about 4 minutes. Carefully flip the sandwich and press it firmly with a spatula (but don’t squash it). Cook until the second side is evenly browned as well and you can see the cheese melting inside and the crust is golden, about 4 more minutes.
5. To serve: Transfer sandwiches to a cutting board, slice in half, and serve immediately.
