Most of the weekend was rainy and cold. I wanted something comforting and warm to eat. So I decided to create a grilled cheese sandwich. There is just so many layers of goodness in this sandwich. Makes 2 to 3 large sandwiches.
3 tbsp butter
1 small onion, thinly sliced
2 Pinches of salt
2 Pinches of granulated sugar
4 to 6 slices of bread (any kind)
15 slices of Brie
8 slices of thinly sliced Granny Smith apple
8 slices of thinly sliced portobello mushroom
6 slices of prosciutto
Fig and walnut spread (optional)
In a large frying pan, melt 2 tbsp butter over medium-high heat. Once it starts to sizzle, add onion, salt and sugar. Stir just until onion starts to soften, a couple of minutes. Reduce heat to low and stir frequently until a deep golden colour, about 10 minutes. Set aside.
Melt 1 tbsp of butter on frying pan over medium heat. Once it starts to sizzle, add the sliced portobello mushrooms and let darken. Set aside.
Slather the fig and walnut spread on each side of the bread.
Then layer with brie cheese, followed with caramelized onions, mushrooms, prosciutto and apples slices.
Place sandwiches on a panini press (cusinart griddle) for 5 minutes or until grill marks appear.