A grilled cheese like no other, a testament to the artistry of flavor combinations and a true delight for the senses.
Servings
2
Prep Time
10 Min
Cook Time
18 Min
Ingredients
-
7 tbsp unsalted butter
-
1 tbsp white miso paste
-
1 clove garlic, minced
-
1 tbsp Noshejan Umami Unico + more for dusting
-
4 slices sourdough bread
-
1 onion, halved & sliced
-
1 tbsp balsamic vinegar
-
1/2 cup shredded Gruyère
-
1/2 cup shredded Gouda
-
2 Roma tomatoes, sliced thick
- 1/4 cup sliced green onions
Instructions
Soften 3 tbsp butter and add the miso paste, garlic, and Noshejan Umami Unico. Mix well.
In a small skillet, melt 2 tbsp butter. Add onions and balsamic vinegar. Cook over medium-high heat for about 10 minutes, stirring often.
Mix the two cheeses together in a bowl.
Spread the miso butter mixture on one side of each slice of bread. Divide the caramelized onions between two slices on top of the butter. Repeat with cheese. Top with tomato slices and green onion. Finish the layering with the last slices of bread.
Melt the remaining 2 tbsp butter in a large skillet over medium-high heat. Place each sandwich in the skillet and cook for 4 minutes, covered. Carefully flip and cook another 3-4 minutes until both sides are golden and crispy.
Dust with Noshejan Umami Unico.
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