Not much beats a proper grilled cheese. Unless of course you caramelize some onions in TX Bourbon & butter to take it next level! This recipe will yield 2 fat sandwiches, so feel free to add to it if you want to make more (and trust me, you're going to want to).
- 1/2 red onion, sliced thin
- 1 T, extra virgin olive oil
- 1 T, TX Bourbon
- 1/2 t, Meat Church Holy Cow BBQ Rub
- 1/2 t, light brown sugar
- 6 - 8 ounces of your favorite shredded cheese(s). We used sharp cheddar.
- 4 slices of a good, thick & crusty bread
- 1/2 stick unsalted butter, melted
- Cast Iron Skillet (2 are helpful)
Cook the Onion
Heat your cast iron skillet over medium heat. Sauté the onions in olive oil, stirring often, until they are translucent. This should take about 15 minutes. Mix in the Holy Cow and the TX Bourbon. Continue to cook for a couple minutes. Finish with some melted butter (reserve some to brush the outside of the sandwiches).
Prep the Sandwich
Brush the outside of your bread with melted butter. Optionally, brush with mayo on the inside. I grew up on this on, so it's a must for me!
Evenly spread the onions on the sandwich bread then top with shredded cheese. Add the top piece creating your sandwich.
Cook the grilled cheese
Heat your 2nd skillet to medium heat. Add a touch of butter or olive oil. (If you only have 1 cast iron skillet you will want to use a paper towel to wipe out the mess from cooking the onions.)
Grilled until golden brown which should take 3-4 minutes. Fiip the sandwhich carefully. Grill another 3-4 minutes. Make sure your cheese is nice and melted. Enjoy!