Roast Beef and Blue Cheese Grilled Cheese

1 1/2 teaspoons salted butter, at room temperature
2 slices white country bread
2 tablespoons Balsamic Onion Marmalade (recipe below)
2 slices Muenster cheese
3 ounces thinly sliced roast beef
1 1/2 tablespoons crumbled blue cheese

Heat a cast-iron or nonstick skillet over medium-low heat. Spread the butter on one side of each bread slice, dividing it evenly. Place one, buttered-side down, on a clean cutting board. Spread with the onion marmalade. Layer one slice of the Muenster, the roast beef, blue cheese, and the second slice of Muenster on top. Finish with the second slice of bread, buttered-side up.

Using a wide spatula, place the sandwich in the pan, cover, and cook until the bottom is nicely browned, 3 to 4 minutes. Turn and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Cut the sandwich in half, if desired, and serve immediately.


Balsamic Onion Marmalade
Makes about 1 1/2 cups

2 teaspoons vegetable oil
2 medium red onions, cut into 1/4 inch dice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup sugar
1/4 cup plus 2 tablespoons balsamic vinegar

In a small saucepan over medium heat, warm the vegetable oil. Add the onions, salt and pepper and stir to combine. Cook, stirring every couple minutes, until the onions are soft and translucent, about 8 minutes. Stir in the sugar and continue to cook, stirring occasionally, until the liquid from the onions and melted sugar is reduced but the mixture is not yet sticking to the pot, about 8 minutes longer. Turn the heat to medium-low, stir in the vinegar and cook, stirring often to prevent scorching, until the liquid is reduced to a thick syrup and the mixture is starting to stick to the pan, about 30 minutes. Remove from the heat and let cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.

Reprinted from Grilled Cheese Kitchen by Heidi Gibson with Nate Pollack with permission by Chronicle Books