Grilled Cheese with Toma, Gouda and Caramelized Onions
Makes 4 sandwiches
1 tablespoon olive oil
2 large yellow onions, halved thinly sliced
Pinch of salt
3 tablespoons mayonnaise
3 ounces Point Reyes Aged Gouda, grated and divided
8 slices sourdough sandwich bread
4 ounces Point Reyes Toma, grated
Heat medium pan over medium-high heat. Add olive oil. When olive oil is hot, add onions and a large pinch of salt. Stir to combine. Cook, stirring frequently, until onions begin to soften. Reduce heat to low, cover pan and continue to cook, stirring occasionally, until onions become soft and deep brown in color, about 15-20 minutes. Remove from heat and set aside.
Finely mince about 1/3 of grated gouda. In a small bowl, combine minced gouda with mayonnaise. Evenly spread mayo mixture on one side of each bread slice, placing bread, mayo-side-down on clean work surface or sheet pan. Equally distribute shredded Toma and Gouda on 4 slices of bread. Follow with about 2 tablespoons of caramelized onions, then top with each with remaining 4 bread slices, mayo-side-up.
Heat a non-stick skillet over medium heat. Add sandwiches to pan. Gently press sandwiches with spatula as they cook, flipping every couple minutes to ensure even cooking. Cook until cheese melts and bread is toasted.
