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Grilled cheese that's part French onion soup,part Roast beef sandwich
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
Ingredients: | |
1 tbs | olive oil |
1 small | onion, sliced |
1 tsp. | thyme leaves |
Kosher salt | |
Pepper | |
4 slice(s) (1/2 inch) thick, rye bread | |
1 tbs | melted unsalted butter |
olive oil, alternative | |
1 tbs. | whole grain mustard |
2 ounces | Gruyere cheese, grated |
2 slices roast | beef |
1- heat olive oil in a medium skillet over medium heat. Add onion, season with 1/4 tsp. each salt and pepper, and cook, covered, stirring occasionally, for 12 minutes. Reduce the heat to medium -low, stir in thyme leaves and cook, uncovered, stirring occasionally, until the onions are golden brown, 15-20 minutes more (add 1 tbs. water to the skillet if the onions start sticking).
2- brush one side of each slice of bread with butter or oil. Form sandwiches with the bread, whole- grain mustard, gruyere cheese, roast beef, and the onion mixture. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4-5 minutes per side.
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