Announcing the winner of our April Sandwich Contest! Shonny Ramljak of Los Angeles writes, “[This is] a grownup grilled cheese sandwich. I like the saltiness of the prosciutto ham with the sweetness of the caramelized onions, slightly bitter arugula and the melted cheese. I would serve this with a nice glass of Sauvignon Blanc, such as Sancerre, the ultimate summer wine.”
Since I am not a prosciutto fan, I tried Shonny’s recipe as an open-faced vegetarian sandwich, using poached eggs in place of the prosciutto. The sandwiches made for a perfect Sunday supper. If you are short on time, eliminate the onions, which take a fair amount of patience to properly caramelize. Instead, try piling on the punch with colorful tomato or avocado slices and a thick squirt of Dijon mustard.
Don’t forget to enter your favorite salad in our May cooking contest!
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
1-1/2 teaspoons balsamic vinegar
Unsalted butter, at room temperature
4 1/3-inch-thick slices crusty country or ciabatta bread
2 large handfuls arugula, (about 1 cup)
4 ounces Brie cheese, sliced
4 ounces thinly sliced prosciutto, or 4 eggs, lightly poached
Dijon mustard, optional
1. Heat the oil in large nonstick skillet over medium heat. Add the onion and sauté briefly. Reduce the heat to medium-low and cook, stirring frequently, until the onion is very tender and golden, about 25 minutes. Season with salt and pepper. Drizzle with balsamic vinegar. Cool slightly.
2. Butter the bread. Place the buttered sides down on a platter. Divide the onion, arugula, cheese, and prosciutto between the slices (if using poached eggs, add just before serving). Top each with another slice of bread; butter the tops.
3. In the skillet over medium heat, cook the sandwiches until the bread is golden brown and the cheese melts, pressing down with a pot or spatula, about 3 minutes per side. Slice the sandwiches in half diagonally and serve immediately, with mustard if desired.
Try another healthy recipe, our Chickpea Fritters with Yogurt-Tahini Dipping Sauce.
Photo credit: http://community.livejournal.com/food_porn/tag/eggs