Monday, March 07, 2011

My Favorite Grilled Cheese Sandwich

I seem to spend my time wondering about the conundrums of this world. Like why do they call them "Grilled Cheese Sandwiches" when they're not grilled. They're fried - on top of the stove - with lots of butter. So I decided to find out what would happen if I really grilled my cheese sandwich. And what a difference that made. A sandwich so smooth, with all the flavors caressing one another. And none of that greasy fried butter taste.

After creating many variations of real grilled cheese sandwiches, I have found my favorite recipe. A sandwich so yummy and bold it satisfies the most disparaging palate. Try this one out the next time your mouth craves comfort food. It's sure to fill the bill.

Prep Time - 30 minutes, Grill Temp - Medium Low, Serves 4


8 slices thickly cut pumpernickle/rye bread

12 ounces pastrami, thinly sliced

8 ounces of your favorite swiss cheese, sliced medium

2 large, sweet onion, finely sliced

1 can of rinsed and well-drained sauerkraut

1/2 teaspoon caraway seeds

1 Tablespoon dark brown sugar

1 Tablespoon basalmic vinegar

1/2 cup water

2 teaspoons kosher salt

Dipping quality olive oil

4 half-sour pickles

Your favorite mustard

1. Saute your onions in about 3 tablespoons of olive oil. Sprinkle with kosher salt and sweat the onions until carmelized. Set aside until you assemble the sandwiches.

2. Rinse and drain the sauerkraut. Add the caraway seeds, brown sugar and basalmic vinegar along with the water. Simmer until the flavors are well blended and the liquid has been reduced to almost nothing.

3. Assemble the sandwich as follows:

  • Brush lightly the outsides of all eight slices of bread with olive oil.
  • Place 2 ounces of swiss cheese on the inside of each of four slices of bread.
  • Place 3 ounces of pastrami over the swiss cheese
  • Add 1 well-drained heaping spoonful of the sauerkraut over the pastrami.
  • Cover the sauerkraut with carmelized onions.
  • Top with the second slice of bread, oil side out.

4. Cook the sandwich on your favorite barbeque grill, starting on the side with the swiss cheese and turning once to finish both sides with grill marks.

5. Cut each sandwich in half. Serve with a dollop of mustard and a half-sour pickle. Yummy!

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