Day 13: A Fancy Grilled Cheese On A Blueberry Bagel
If you haven't tried blueberries and cheese... Go try blueberries and cheese (please). Or you could make the sandwich. That works too.
The blueberry bushes at my parent's house are in full swing right now, so I decided to try making blueberry bagels.
And then I thought, "Cheese and blueberries are delicious, so why not try a grilled cheese? Why not try a fancy grilled cheese?!" So here we are, and here is yummy!
P.S. I will hopefully be sharing the blueberry bagel recipe before blueberry season is over, but the recipe is still in development, so we'll see.
Grilled Cheese On A Blueberry Bagel
Ingredients:
Caramelized Onion
1 sweet onion, thinly sliced
Fine sea salt
Unsalted butter
The Sandwich
1 blueberry Bagel
Thinly sliced sharp cheddar cheese
4 slices salami, torn into strips
Unsalted Butter
Directions:
Caramelized Onion
Place an 8 inch cast iron skillet over medium heat and add 1 tablespoon of butter. Once the butter has melted, add the onions and a pinch of salt. Cook, stirring every few minutes, until the onions are dark brown, but not burnt. They should taste sweet. This will take 20 to 30 minutes depending on the stove and the onion. Clean the pan.
The Sandwich:
Slice the bagel in half. To the bottom half of the bagel add a layer of cheese, some of the onion (you should have some leftover), the salami, and then another layer of cheese. Add the top half of the bagel.
Place the 8 inch skillet over medium heat and heat for a few minutes. Once the pan is hot but not smoky, add a tablespoon of butter. Once the butter has melted, add the sandwich to the skillet and use a weight like a chef’s press to weigh the sandwich down. Cook for 3 minutes, flip, and then cook for 3 more minutes, using the press on the second side as well.
Remove from the heat, let cool for a minute, cut in half, and enjoy!
Notes:
You can use yellow onions or white onions to make the caramelized onions if that’s what you have.
I used sharp white cheddar cheese because it was on sale, but you can use any type of melty cheese you’d like.
The chef's press is a weight I use to help ensure even cooking and crispness. And as always, I am not an affiliate of the brand, but I am a fan.