Growing up in Jersey, I’ve had my fair share of sandwiches. Jersey is, after-all, the state of sub sandwiches. I used to go to the local sub shop on a regular basis, we’re talking at least once a week here. I would always get the same thing, turkey, lettuce, tomatoes, mayo, oil, vinegar and spices. Now, obviously this won’t happen again since I won’t touch turkey with a 10 foot pole (or any meat for that matter) but I’d be lying if I said I didn’t miss a good sandwich.
Since going vegetarian I’ve experimented with sandwich making and I’ve found that my new favorite is a panini. I love when the bread forms a crispy shell and it’s been filled with silky spreads and vegetables. I’ve honestly made countless variations of a panini but let’s be real here. Who doesn’t like a grilled cheese? A grilled cheese is considered a panini right? Good. I like to think of this grilled cheese as an adult grilled cheese since it has a variety of ingredients and isn’t just white bread and american cheese.
When I’m making a grilled cheese, I like to have all my ingredients ready, it just makes the process feel super quick. Gather up your cooked onions, cheese, olives, tomatoes, bread and buttah.
If you look up how to make a grilled cheese a lot of people will say to butter the outer layers of the sandwich and grill it. Um, no. I never buttered my bread, ever. I like my butter to be melted in the pan so when my bread hits it, it immediately starts forming a buttery crust.
- 4 sliced of bread
- 3-4 slices of fontina cheese
- ¼ pitted kalamata olives, chopped
- ½ small red onion, diced
- 1 small/medium tomato, sliced
- ½ tsp balsamic glaze per sandwich (optional), you can find this at almost any supermarket
- black pepper
- 1 tbsp butter
- In a small pan, saute your onions until lightly browned. Set aside.
- Preheat your griddle pan on medium to low heat.
- Assemble your sandwiches with all your ingredients. Once assembled, placed on to buttered, heated griddle and grill until golden brown. Flip, grill until cheese is nice and melted.