Caramelized Onion Grilled Cheese with Artichoke, Pepper & Butter Lettuce Salad

Caramelized Onion Grilled Cheese

with Artichoke, Pepper & Butter Lettuce Salad

35 MIN
4 Servings
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    From the Test Kitchen

    For these grilled cheeses, you'll layer caramelized onion with melty fontina and cheddar cheese to give this comfort food favorite a gourmet boost. For a sweet contrast, we’re dressing leaves of buttery lettuce with a piquant mix of fig spread and dijonnaise, plus almonds for a bit of crunch.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    fresh
    ingredients
    Caramelized Onion Grilled Cheese with Artichoke, Pepper & Butter Lettuce Salad
    Title
    • 8 slices Sourdough Pullman Bread
    • 2 Yellow Onions
    • 4 oz Fontina Cheese
    • 4 oz White Cheddar Cheese
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 2 Tbsps Sherry Vinegar
    • 1 oz Pickled Peppadew Peppers
    • 1 Tbsp Fig Spread
    • 1 Tbsp Dijonnaise
    • ¼ cup Sliced Roasted Almonds
    • 1 oz Salted Butter
    • 2 heads Butter Lettuce
    • 2 tsps Honey
    • ¼ cup Marinated Artichoke Hearts
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & caramelize the onions
    1 Prepare & caramelize the onions

    Halve, peel, and thinly slice the onions. In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is coated. Turn off the heat. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients & make the dressing
    2 Prepare the remaining ingredients & make the dressing

    Meanwhile, wash and dry the lettuce. Cut off and discard the root ends; roughly chop the leaves. Thinly slice both cheeses. Roughly chop the peppers. Roughly chop the artichokes. In a large bowl, whisk together the fig spread, honey (kneading the packet before opening), dijonnaise, remaining vinegar, a drizzle of olive oil, and 1 teaspoon of water. Taste, then season with salt and pepper if desired.

    Assemble & cook the sandwiches
    3 Assemble & cook the sandwiches

    Assemble the sandwiches using the bread, caramelized onions, and sliced cheeses; season with salt and pepper. Rinse and wipe out the pan used to caramelize the onions. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve the cooked sandwiches on an angle.

    Make the salad & serve your dish
    4 Make the salad & serve your dish

    Just before serving, to the bowl of dressing, add the chopped lettuce, chopped peppers, chopped artichokes, and almonds. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

    Tips from Home Chefs

    Caramelized Onion Grilled Cheese

    Prepare & caramelize the onions
    1 Prepare & caramelize the onions

    Halve, peel, and thinly slice the onions. In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is coated. Turn off the heat. Taste, then season with salt and pepper if desired.

    2 Prepare the remaining ingredients & make the dressing

    Meanwhile, wash and dry the lettuce. Cut off and discard the root ends; roughly chop the leaves. Thinly slice both cheeses. Roughly chop the peppers. Roughly chop the artichokes. In a large bowl, whisk together the fig spread, honey (kneading the packet before opening), dijonnaise, remaining vinegar, a drizzle of olive oil, and 1 teaspoon of water. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients & make the dressing
    Assemble & cook the sandwiches
    3 Assemble & cook the sandwiches

    Assemble the sandwiches using the bread, caramelized onions, and sliced cheeses; season with salt and pepper. Rinse and wipe out the pan used to caramelize the onions. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve the cooked sandwiches on an angle.

    4 Make the salad & serve your dish

    Just before serving, to the bowl of dressing, add the chopped lettuce, chopped peppers, chopped artichokes, and almonds. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

    Make the salad & serve your dish
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