the pragmatic chef™

Ana's "Harvest Moon Grilled Cheese"

Well. The deed is done. After a week's deliberation I riffed on the Gluten
Free Girl's grilled cheese. I kept thinking "greens, big hit of cheese, zing
of sweet". It was my mantra. But then I realized that I didn't have a chance
of improving on this combination so I bowed to the beautiful gluten-free
grilled cheese grail and went thumping down the path of seasonal goodness.

I present to you all for your tastebuddial pleasure the Harvest Moon Grilled
Cheese. Ta-Da!

It begins with the following ingredients: butter, Cabot extra sharp cheddar,
Boar's Head Cream Havarti sliced thin, Blazing Star Pear (just a red pear, I
think, would do), Peruvian sweet onion (Vidalia is better), English Walnuts,
and home-made 100% whole wheat bread with sunflower seeds and walnuts. Now
this could well be made with gluten-free bread with equally good results. I
just happen to love this whole wheat bread recipe so that's what I have
around and use for practically everything. So I used it for this.

First I started to caramelize the onions. But then as I was reading about
the texture of caramelized sweet onions I decided that I needed something a
little less melty so I cranked up the heat a little and ended up with
caramelized and slightly crunch browned onions. Sweet, with a good depth of
flavor. And good texture for this application. Truth is, I would eat
caramelized onions off the sidewalk. No matter the texture.

Then one thick slice of the whole wheat walnut and sunflower seed bread cut
into two rectangles. I layered a slice of Havarti (creamy and mild) with
about half an ounce of the extra-sharp cheddar (nice bite). Then thin and
broad slices of perfectly ripe pear, the onions, chopped walnuts, and a
final slice of Havarti. Topped with the other half of the bread and grilled
with butter in a non-stick skillet.

Good stuff.

--Ana