“Best grilled cheese I’ve ever made”
Trissy Gopez, Executive Producer, Dissident Inc.
We started this blog with the intention of just constantly churning out photo and video content to share with our potential viewers/readers. We ended up enjoying it so much that it has made us scour the www to find THE best recipes using new products available in the market. Not only does it help us get to our goal, but it also helps us spread the word and give support to these small businesses (like us!) out there.
Okay, so enough babbling and let’s get down to business!
Ingredients (serves 2)
4 thick slices of bread. We used milk bread in ours
Mayonnaise for thinly spreading. We used japanese mayo
6oz grated Pecorino cheese
3oz cheddar cheese
2 slices cream cheese
1 white onion, cut into rings
pinch of dried thyme
pinch of dried rosemary
1/2 tsp brown sugar
salt & pepper to taste
1 1/2 tbsp butter
1/2 tbsp olive oil
INSTRUCTIONS
Saute the onions in the olive oil and butter. Add thyme, rosemary, salt & pepper and caramelize (around 10min)
Add brown sugar into the onions and cook for 1min. Put in a plate and set aside
Put a thin layer of mayonnaise on each pc of bread
In the same skillet used to cook the onions, add butter pinch of rosemary & thyme and place the slices of bread, mayonnaise side down.
Put the cheese on top of the bread and once it starts to melt, put in the caramelized onions from earlier.
Check the underside of your bread to see if the bread is to your doneness and sandwich the two together.
Make sure to cook on low heat to avoid burning of the bread.
VOILA! serve & enjoy!
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