It’s National Grilled Cheese Month! In honor of the occasion, I made a roast beef brie and caramelized onion grilled cheese. My family tells me I’m the grilled cheese queen and master grilled cheese sandwich maker. It’s great that my family feels this way until I’m the one who’s sick and wants a grilled cheese sandwich. No one will make it for me. Well, that’s not entirely true…my wonderful husband will but it’s often on the burnt side.
I really believe there is a trick to making the perfect grilled cheese sandwich. Beside using your favorite ingredients, you need a cheese that melts well and Brie is a good choice. Medium heat is best. Too low and it takes forever. Too high and you burn the sandwich. The latter is what my husband does. Also key, don’t leave the sandwich while its cooking because that’s a sure fire way to over cook it. No phone calls, don’t check your emails, just make the sandwich. Using a great bread is essential too. Sure you can use any old wheat or white bread but switch that up to an artisan bread for a noticeably yummier sandwich.
- 4 slices of artisan bread (I used Pane Tuscan)
- Butter, softened to room temperature
- 1 medium onion, sliced
- 8 slices roast beef
- 1 (8 ounce) wheel Brie cheese, rind removed
- In a medium skillet over medium heat cooked the sliced onions in a tablespoon of butter until caramelized. Set aside.
- Heat a clean skillet over medium heat.
- Butter one side of each piece of bread and set aside. Butter the entire side, edge to edge.
- Lay one slice of bread, butter side down, in preheated skillet. Top with cheese, caramelized onions, roast beef and more cheese. Top with bread slice, butter side up. Repeat with remaining ingredients. Turn when buttered side is golden and cheese is melting. Don't fiddle with the heat. Remove when both sides are golden and cheese is melted.
- Slice sandwiches in half and serve.
To remove the rind from the Brie: Cut the rind off with a very sharp knife or peel it with a vegetable peeler around the edge.