Recipe inspired by Cristal Ortiz, winner of the 2009 Grilled Cheese Sandwich Recipe Contest
„This recipe was developed as a bridge to bring my husband and I together at the dinner table. I am a vegetarian and he is a Texan. What can I say, except opposites attract! Most nights I am cooking two sets of meals. He is usually eating at the table by himself while I am still fixing my meal. There are only a few meals that we can eat together and one of them is grilled cheese. We both LOVE cheese. One night he was craving grilled cheese and beer so I mixed them together and it worked out great! I hope you enjoy it as much as he did.“ — Cristal Ortiz
- 1/2 stick unsalted Fond O’ Foods Butter softened
- 1 pint of good German beer (I used Paulaner Oktoberfest Marzen)
- 1 large Walla Walla sweet onion
- 4 ounces Fond O’ Foods Bavarian Emmentaler, shredded
- 4 ounces Mozzarella, shredded
Made with FOND O’ FOODS German Butter …
… and FOND O’ FOODS Bavarian Emmentaler
Peel the onion and cut it in half. slice each into thin half rings.
Melt 2 Tbsp of the butter in a skillet. Add the onion and stir to combine. Pour all but about 2 ounces of the beer over the onions in the skillet and cook them down over medium heat stirring occasionally until all the beer evaporates and the onions are soft.
Mix the last 2 ounces of the beer with the softened butter until combined. This is best done by smooshing the butter into the beer with the back of a spoon over and over again in a small ceramic bowl.
Butter each slice of bread liberally. Place the buttered bread into a skillet over medium heat and top with 1 ounce of each of the two kinds of shredded cheese. Put a generous spoonful of the softened onions on top of the cheese. Top with another buttered bread slice.
Cook for about 4 minutes on the first side, then flip it and cook about 2 minutes on the second side until the onions melt into the cheese and the bread is brown and crusty.
By Cristal Ortiz – Winner of the 2009 Grilled Cheese Sandwich Recipe Contest.
Made with FOND O’ FOODS German Butter and Bavarian Emmentaler