The importance of keeping a daily routine is one of my favorite pieces of unnecessary advice we have received to help us survive this long period of social isolation. Who among us has not had a daily routine since forever and can’t create a new one in a heartbeat? The real challenge, is to nudge ourselves forward in everything we do, to evolve rather than simply tread water from day to day.
Mealtimes are a good example of opportunities to balance the comforts of familiar with the pleasures of novelty. Under normal circumstances, daydreaming about what to eat next is considered a distraction. It becomes a distinct advantage when a family spends the day together. Dinner doesn’t have to be the’ big meal of the day. Confinement erases this hierarchy. In this moment we can rethink lunch as a family affair.
ROSEMARY ASSEMBLES A GRILLED CHEESE SANDWICH
Grilled cheese is the first hot sandwich that American children learn to eat. Its popularity lies in the way its warm, crunchy bread and gooey cheese consistency briefly overwhelms the senses. How else could a sandwich made with flavorless industrial grade bread and cheese become so famous? There's no question, the grilled cheese sandwich is a prime candidate for a makeover.
My current version accentuates the tender, unctuous mouthfeel of grilled cheese with the addition of slowly cooked onions and apples. The crisp, toasty fragrance of home baked focaccia (see my recent blog) adds a satisfying contrast. There are many possible variations on this theme for you to explore. Sliced Vidalia onions would make a sweeter choice; they require more attention because they get mushy quickly. A baguette or sourdough country bread slices could easily replace the focaccia. With any bread, cut slices no more than 1/2” thick so that the cheese melts before the bread becomes too dark. I chose a dried herb seasoning because it can withstand a long cooking time. Fresh chives, thyme or parsley added just when the onions finish cooking would be even more aromatic.
GRILLED CHEESE SANDWICH WITH ONIONS AND APPLES
Ingredients for 4 sandwiches
3 tablespoons unsalted butter
1 pound onions, halved, peeled and thinly sliced
1/2 pound Granny Smith apples, peeled, quartered, cored and thinly sliced
1 teaspoon kosher salt
freshly ground white pepper, to taste
1/2 teaspoon dried herbes de Provence
4 ounces Gruyere cheese, grated
1 loaf focaccia
3 tablespoons unsalted butter, melted.
Melt the butter in a large, heavy skillet. Add the onion and apple slices, stir to coat them, cover the pan, and cook over medium low heat for 5 minutes. Remove the lid stir in the salt, pepper and herbes de Provence, and continue cooking until the mixture is soft, another 20-25 minutes. Off the heat, fold in the grated cheese so that the mixture is somewhat cohesive.
Preheat a grill or griddle. Cut the focaccia into slices no more than 1/2” thick. Place a thick layer of the onion mixture between slices. Brush the top slice of each sandwich with melted butter and place it facing down on the grill applying some pressure. Butter the surface of the slices facing up on the grill. Turn when the bottom slice is browned, about 3 - 4 minutes, depending on the heat of the grill. Grill another 3 minutes, or until the cheese begins to ooze out of the sandwich. Serve immediately with a green salad.
