Sweet and Spicy Grilled Cheese, Revisited

You need this sandwich in your grilled cheese repertoire. It will extend your circle of friends. The ability to throw together an enticing hot panini is a much-desired quality (or at least it should be!). Lunch is never boring once you've mastered the art of the melt! This one is meat-less, but believe me, you're not missing out. What it lacks in meat, it makes up for with thick gooey cheese. Bold cheddar and spicy Pepper Jack that slowly melts into every crevice of the tomato and crease of the bread. This is one mean grilled cheese.

1/31/09: Dustin and I oohed and aahed between bites of this truly outstanding grilled cheese sandwich! Thick cuts of juicy beefsteak tomatoes are trapped between melted spicy pepper jack and sharp cheddar, oozing out of crisp buttered whole wheat bread. I'm not always in the mood to spend hours preparing dinner. I heated up some minestrone soup on the side, and voila, dinner was served!

INGREDIENTS
2 tsp. olive or canola oil
1/2 red onion, finely diced (use more or less depending on your love for onion)
salt and freshly ground black pepper, to taste
3 oz. sharp white Cheddar, thinly sliced, divided
8 slices whole-wheat bread
3 oz. Pepper Jack cheese, thinly sliced, divided
1 large beefsteak tomato, seeded and sliced
butter or cooking spray

DIRECTIONS
1. Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.

2. Place 3/4-oz. Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 1 large or 2 medium slices tomato, then 3/4-oz. Pepper Jack and other slice of bread. Repeat with 3 other sandwiches.

4. Preheat a nonstick griddle or skillet. Butter both sides of the sandwich (or lightly coat with cooking spray) and place it on the griddle and weigh down with a heavy skillet or plate. (Or if you have a panini press it works wonders!) Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.

Serves 4.

(Adapted from Food Network)