It’s the Cheese

To my nose, the aroma of sauteing onions is one of the most mouth-watering scents that can waft from a kitchen. Add those lightly caramelized rings to a grilled cheese sandwich and something good becomes infinitely better.

Double portions of Cheddar are needed to cover the hefty center slices from a loaf of shepherd’s bread. Using two skillets saves a little time, but you can reduce cleanup by waiting to grill the sandwiches until the onions are cooked.

A simple salad of ripe tomato slices with fresh basil dressing complements the sandwich flavors. There’s ample dressing if you want to add some tossed greens.

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Grilled Onion and Cheddar Sandwiches

Sliced Tomatoes With Basil Vinaigrette

GRILLED ONION AND CHEDDAR SANDWICHES

1 large onion

3 tablespoons butter, softened

4 (4x4-inch) slices Cheddar cheese

4 slices shepherd’s bread

Cut onion into 1/4-inch-thick slices.

Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Separate onion slices into rings and add to skillet. Saute until softened and browned, turning as needed and pressing down into pan with spatula, 10 to 15 minutes.

Place cheese between unbuttered bread slices to make 2 sandwiches. Spread outside lightly with softened butter.

Grill sandwiches in separate skillet over medium-low heat until browned on underside, 4 to 5 minutes. Remove top slices of bread and add sauteed onions. Replace bread, turn sandwiches and press down with spatula.

Continue grilling until cheese is melted and second sides are browned, 4 to 5 minutes.

2 servings. Each serving:

423 calories; 607 mg sodium; 78 mg cholesterol; 28 grams fat; 30 grams carbohydrates; 12 grams protein; 0.43 gram fiber.

SLICED TOMATOES WITH BASIL VINAIGRETTE

3 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

1 1/2 teaspoons chopped fresh basil

Salt, pepper

1 tomato

Whisk together olive oil and vinegar in small bowl. Add basil and salt and pepper to taste. Whisk again.

Slice tomato and drizzle with desired amount of dressing.

2 servings. Each serving:

193 calories; 153 mg sodium; 0 cholesterol; 20 grams fat; 3 grams carbohydrates; 1 gram protein; 0.40 gram fiber.

COUNTDOWN

20 minutes before: Chop basil. Slice onion and begin sauteing onion rings.

15 minutes before: Make vinaigrette and slice tomatoes.

10 minutes before: Start grilling sandwiches.

5 minutes before: Drizzle vinaigrette over tomato slices.

INGREDIENTS

STAPLES

Butter

Extra-virgin olive oil

Onion

Pepper

Salt

Tomato

White wine vinegar

SHOPPING LIST

1 (2/3-ounce) package fresh basil

4 (4x4-inch) slices Cheddar cheese

1 (24-ounce) loaf sliced shepherd’s bread

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Cook’s Tip

To quickly chop basil, stack four or five leaves, roll them into a cylinder, slice, then chop.