April is National Grilled Cheese month! So we're celebrating with some fun twists on one of America's favorite comfort foods. Matt Bohnenkamp from Harold's Koffee House is here to show us and to tell us why the right bread is key!
In a medium skillet over medium heat, melt ½ tablespoon butter with oil. Add chopped onion and cook, stirring occasionally, until dark brown in color (approximately 20-30 minutes).
Butter both bread slices and place butter side down in a hot skillet or griddle. Place 2 slices of Swiss cheese on each slice of bread. As the cheese begins to melt, place the caramelized onions on one slice and place the remaining slice on top.
Once the cheese is melted, remove from pan and enjoy.
4 slices Sara Lee® Artesano™ Bread
1/4 cup Shredded Romano Cheese
1/4 cup Creamy Caesar Salad Dressing
4 slices Havarti Cheese
Cracked Black Pepper
Heat up a large skillet at medium-low heat.
Combine Creamy Caesar Salad dressing and Shredded Romano Cheese in a bowl.
Spread a tablespoon of Olive Oil on each slice of bread and sprinkle cracked pepper to taste. Lay the slices on the hot skillet oil side down. Then spread the salad dressing and Romano onto one slice of the bread.
Next add a slice of Havarti cheese to each piece of bread. Cook until the cheese melts, 3-4 minutes a side, then top one side of bread with the other. Sprinkle grated Parmesan cheese and parsley flakes. Garnish plate with Romaine Lettuce and sliced baby tomatoes.
Cook until golden brown, 3 to 4 minutes per side. Slice and serve.