After a rather long hiatus and vacation I’m back. I had some troubles with WordPress when an update to my theme crashed the site. I took a break after some frustration, but I’m ready to start posting again. Unfortunately I lost my theme and it took some time to try to put the website format back together, but now the site has a nice new look. The weather is hot, my farm share has started up, and I am once again inspired by the delicious fresh vegetables I am getting. Starting next post, the local and seasonal recipe motif will be back.
I have one more off-season post, an idea for what to do with all the wonderful beer bread that was made last post. Beer bread goes great with cheese, and this grilled cheese sandwich is a hearty meal. Because the beer bread is a type of the more delicate quick bread, the sandwich is toasted in a skilled to give it a nice firm crust. The sandwich may still fall apart a bit when eating it, so its best to eat with a fork and knife. Delicious and tasty this can be eaten as a lunch or a dinner.
Beer Bread Grilled Cheese Sandwich
Adapted from the recipe from Honest Fare
Makes 4 sandwiches
- 1/2 white onion
- 2 tbsp plus 1 tsp olive oil divided
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/2 tsp vegetarian Worcestershire sauce
- 1 loaf beer bread
- 4 oz semi-hard flavorful cheese such as fontina or gouda
- 2 tsp mustard
- salt and pepper to taste
Peel and slice the onion crosswise. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the onion and saute until the onion begins to wilt, about 3-5 minutes. Add the oregano, thyme, Worcestershire sauce, and season with salt and pepper. Stir together, cover the skillet with a lid, and turn the heat down to low. Cook until the onions become soft, about 10 minutes, stirring every once in while. Remove from heat.
Slice the beer bread into 3/4 inch slices. Slice the cheese thinly. Laying out all the bread pieces,divide the cheese among the one side of the sandwiches and top with the onion mixture. Spread the other side of the sandwich with mustard and close the sandwich. Wipe out the skillet the onions were cooked in and heat 1 tablespoon of the olive oil over medium-low heat. Working two sandwiches at a time, carefully put each in the skillet. Toast the sandwich until it becomes golden brown on the bottom side, about 5-7 minutes. Carefully turn the sandwiches over and toast the other side until it browns, about 5 minutes. Remove the sandwiches to cool. Add the remaining olive oil and repeat with the remaining sandwiches. Serve immediately.
Bonus Sketchie! USK Boston