Saturday, August 15, 2009

Grilled Gouda & Caramelized Onion Sandwich on Whole Wheat Sourdough


What was supposed to be a very productive Saturday turned into another trip to the farmers market and playing with food. The gigantic eggplants and peppers and colorful striped acorn squash inspired me to concoct something Asian-fusion-ish for dinner tonight. The American Seafood guy told me the Tuna was particularly good today, so I picked the smallest (1lb monster), which I will freeze for the next 2 days in preparation for lightly searing it for Tuesday's dinner party. The New Englander in me couldn't resist the clams. Totally unneccesary, but they'll be a good snack after today's projects. I returned home with loaded bags, and set to making a lunch inspired by a crusty whole-wheat sourdough loaf and thoughts of my very favorite grilled cheese spot in the city - Tillman's. They would've served it with dunking liquids and black-eyed pea salad, but I just tossed together a quick salad of cherry tomatoes from mother-in-law's garden and fresh cukes with basil. You always need something clean and crunchy to balance something slightly heavier like cheese and butter.

Compiling the sandwich

Grilling the sandwich

mmmm.... eat the sandwich!

Grilled Gouda & Caramelized Onion Sandwich
Ingredients
Small Yellow Onion
Tbsp Butter or Margarine
Pinch of Sugar
Pinch of Salt
2 Tbsp Water

Aged Gouda (Prima Donna Aged Gouda 14 months)
Organic Whole Wheat Sourdough Bread
Butter or Margarine
Garlic Powder

Thinly slice the onion. Heat butter in a stainless steel skillet over medium heat (this works better than non-stick for onions). Add onions and cook for about 10 minutes, adding a pinch of salt and sugar half-way through. When they are browned, add a tiny bit of water to deglaze the pan, and stir up the bits. Let the water cook out and then remove from the heat.

To assemble sandwiches, cut ½” thick slices from the wider part of the loaf. Slice the gouda into 1/8” thick pieces and lay over the bread. Top with caramelized onions. Spread butter on the top piece of bread and sprinkle very lightly with garlic powder. Heat a grill pan, flat side up, over medium heat. Add a pat of butter where each sandwich will cook, and spread it over the pan. As it sizzles, place each sandwich (unbuttered bottom side down) carefully onto the pan. Adjust heat so they don’t burn, and flip (hold the top piece of bread on) when the cheese is starting to melt. Serve with a simple salad of cherry tomatoes, cucumber and basil, dressed with olive oil, balsamic vinegar, salt and pepper.

Today's Bounty:
This tuna will be frozen to kill any bacteria, and then seared on Tuesday

Whole Wheat Sourdough Loaf

Vegetables and Herbs

Today's catch - Little Necks

Striped acorn squash and giant red bell pepper

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