A grilled cheese sandwich is like that friend you grew up with; it's always there for you through thick or thin. You sometimes take your friendship for granted, or get too busy to keep in touch, but when you do reconnect, she remains the same, even if there has been a change of address, marital status or jobs... you revert to your routine and conversations right where they left off.
Think of this grilled cheese sandwich as your childhood buddy who just had a makeover. It has the same crisp edges and solid exterior that holds a melty softness, however, there's a fresh new layer coming from caramelised onions and apple butter (see the previous recipe). You can even use whatever slices you have left of the knead-less bread. I don't like the bread to be too buttery, because it gets soggy, but if you want to slather on the butter, go for it.
Cooking time: 10 minutes
2 tablespoons butter (more if you want)
1/2 cup apple batter, to slather on your bread
4 thick slices bread
1 small onion, thinly sliced
Sea salt or ground rock salt to taste
30 rectangular slices of sharp cheddar, sliced to fit bread
1. Heat 1 tablespoon of butter in skillet at medium heat. Toss in onions and cook until slightly browned. Set aside onions in a small cup.
2. Add another tablespoon of butter in the skillet. Spread one side of each bread slice with a tablespoon of apple butter. Put the bread slices on the skillet with the apple butter-side facing up.
3. Add cheddar slices on top of the bread. Then add the caramelised onions. Top both sandwiches with the remaining bread slices. Pour 1-2 tablespoons of water in the skillet and cover for 5 minutes. Reduce heat to low. Remove cover and flip both sandwiches to the other side. Cover and heat for 5 minutes or less.
4. Turn off heat. Transfer the sandwiches to a wooden board and cut them in half; serve immediately.