Grilled Flatbreads With Caramelized Onions Sausage And Manchego Cheese Recipes

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CARAMELIZED ONION GRILLED CHEESE

How to elevate the classic grilled cheese? How about filling thick slices of brioche with three cheeses, fresh herbs, a splash of prosecco and a spoonful of Dijon mustard? Add a jammy onion spread inspired by the flavors of French onion soup and you've got one unbeatable sandwich!

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12



Caramelized Onion Grilled Cheese image

Steps:

  • Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
  • Heat a griddle over medium heat.
  • Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.

3 tablespoons unsalted butter, at room temperature
1 small yellow onion, thinly sliced
1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere cheese
1/4 cup diced Robiola cheese
1 tablespoon prosecco
2 teaspoons fresh parsley, chopped
1 clove garlic, minced
Four 1-inch-thick slices brioche

GRILLED FLATBREAD

Put flatbread on the grill while cooking other meats and veggies.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 5



Grilled Flatbread image

Steps:

  • Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
  • Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.

1/2 cup warm water (110 degrees)
1/2 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt, plus more to taste

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