- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, plus more for brushing
- 2 large yellow onions, thinly sliced
- ½ teaspoon salt, plus more for seasoning
- ¼ teaspoon freshly ground black pepper
- ¼ cup water
- 8 slices white or whole-wheat sourdough bread
- 8 ounces Bellwether Farms Pepato cheese, sliced
- 2 small tomatoes sliced into ¼ inch thick slices
In a 12-inch skillet heat the olive oil and 2 tablespoons of butter over medium high heat. Add onions, ½ teaspoon salt and ¼ teaspoon pepper and stir occasionally until onions begin to caramelize, about 8 minutes. Reduce heat to medium low and continue to cook, stirring frequently, 8 minutes longer. Increase heat to high, add ¼ cup water and stir, scrapping up any caramelized bits and cook 3 minutes longer. Remove from heat and transfer onions to a small tray or plate.
Using a pastry brush, butter one side of each piece of bread. Set half the slices of bread buttered side down. Lay one slice of cheese on top of the bread. Add two slices of tomato and lightly season with salt. Divide the caramelized onions amongst the sandwiches and add another slice of cheese on top. Put the top slices of bread over the cheese, buttered side up.
Transfer the sandwiches to a Panini maker and press for 3 minutes or until the bread is golden brown and the cheese is melted. Alternatively, if you do not have a Panini maker, transfer the sandwiches to a hot cast iron pan, brushed with olive oil. Place a weight on top of the sandwich (such as a foil wrapped brick) and cook for 2 to 3 minutes on each side. Add more butter or oil before proceeding with the next addition of sandwiches.
Serve immediately with your favorite chips.
Yield: 4 sandwiches