This text is part of the special book Plaisirs
Recipe creator, food stylist and photographer, Samuel Joubert is the founder of the blog Move of mercy and author of two cookbooks of the same name. Lover of good food and passionate, he offers us today his recipe for grilled cheese greedy. As he likes to say: “If I were you, I would unfasten my seatbelt right away…”
Servings | 3
Preparation time | 20 minutes
Cooking time | 25 minutes
INGREDIENTS
2 tbsp. olive oil
1 red onion, halved then thinly sliced
1 C. maple syrup
2 tbsp. dark rum
6 thick slices (1.5 cm) deluxe country bread
170 g Perron medium cheddar cheese, thinly sliced
2 Lobo apples, thinly sliced
Old-style mustard
¼ cup butter
PREPARATION
Heat the olive oil in a large skillet over medium-low heat, then add the onions. Season with salt and pepper and cook the onions for 10 to 12 minutes to caramelize them. The onions should not brown, lower the heat if this is the case. Add oil as needed.
Add maple syrup and rum, then mix. Flambé and let the flames go out. Continue cooking for 2 minutes to reduce dryness. Pour into a bowl and set aside.
On three slices of bread, spread a thin layer of old-fashioned mustard then place half of the slices of cheese. Spread the apple slices, caramelized onions and add the rest of the cheese. Finish with the remaining bread slices and press to compact.
Wipe out pan, add 2 tbsp. tablespoon butter and melt over low heat. Spread the butter in the skillet and gently place the sandwiches in it. Place a large heavy cast iron skillet on top to mash them. Bake for about 4-5 minutes, until the bread is golden brown. The goal is to melt the cheese without toasting the bread too quickly. Lower the heat if necessary.
Gently flip with a spatula, add the remaining butter to the pan and gently turn to coat the bread. Return the heavy skillet to the top and continue cooking for 4-5 minutes, or until the cheese is melted and the bread is golden brown. Cut in half and serve with a small fresh salad!