Back in the day, my Aunt Buzz would make her grilled cheese sammiches with American cheese, yellow mustard, and pickle relish; so she might not object too much to this riff on a Martha Stewart grilled cheese.
Now, Martha’s sammich called for Gruyère and seeded rye bread; but I had some decent aged Wisconsin Swiss and some very nice rustic sourdough bread, and so that’s what I went with.
I also made my own Onion Jam.
Best. Grilled Cheese. Ever!
The bread. The cheese. The jam. And then, the part where you blend mayonnaise into softened butter?
So frikkin’ tasty!
•Sourdough bread slices
•3 tbsp unsalted butter, softened
•3 tbsp mayonnaise
•Swiss cheese slices
Note: my rustic sourdough slices, from my market’s bread aisle, are rather big, so I generally cut one slice in half to make one sammich, meaning that the three bread slices shown here made three nicely sized sammiches.
Stir the mayonnaise into the butter until well blended, then spread a bit on each slice of bread along with the Dijon mustard.
Arrange the sliced Swiss cheese on the bottom slice of bread, then top with the onion jam.
Top the sammiches off with the extra bread slices, and apply some of the mayonnaise and butter mixture to one side.
Warm a large skillet over medium heat, then add the sammiches, mayo-butter side down, in a single layer.
Reduce the heat to medium low and cook for about four minutes, until the bottom is golden brown.
Apply mayo-butter to the top of the sammiches and flip over.
Cook for another four minutes or so, until the cheese is melted and both sides are now golden brown.
Serve, and never go back to a plain grilled cheese again.