My friend Charlie came for dinner the other night and brought some cheese for appetizers.
He brought Asiago and Gruyere. I thought that was an interesting combo, but he explained. He said that he had had a grilled cheese sandwich at the Hotel Northampton years ago and had been dreaming about it ever since. I asked for a description and here’s my attempt to match his list of ingredients.
2 oz. onions, chopped
1 T. butter
1 Roma tomato, sliced into 4ths and oven roasted with a little oil, s and p. ( do ahead )
1 oz Asiago, sliced
1 oz Gruyere, sliced
2 slices of sandwich or sourdough bread. ( I used Sriracha Sesame from “ the Bread Shed” in Keene, N.H. It gave it an extra kick)
1 T butter to spread on the bread.
Heat a small frying pan and melt 1 T. butter. Add the chopped onion and cook until it is starting to brown. Add the sliced tomato to heat through. Remove both from the pan.
Spread butter on the outsides of each slice of bread. Place buttered side down on cutting board. On one slice place the Asiago. On the other place the Gruyere. Place the tomato and onion on either side. Combine sides.
Fry in the skillet until golden on both sides. Covering the pan helps the cheese to melt more evenly.