In this sandwich, melted Taleggio makes one of the creamiest grilled cheeses you will ever taste. Offset by the sweetness of the caramelized onions and peppery arugula, the flavors are perfectly balanced. The crunch offered by country wheat and walnut bread only sweetens the deal. I used a supermarket walnut loaf, but any rustic, hearty, artisan bread will do. If you have leftover caramelized onions, toss them on a polenta pizza the next day.
Makes 2 sandwiches
1 medium-sized yellow onion, sliced
1 tablespoon canola oil
1 large handful arugula, washed
1/2 teaspoon extra-virgin olive oil
4 tablespoons butter, room temperature, divided
4 slices country walnut bread
5 ounces sliced Taleggio, 1/2 inch thick
Pinch of salt
Begin cooking onions in canola oil in a medium-sized saute pan over high heat for 5 minutes, stirring frequently. Lower heat and cook for 20 minutes, or until onions are caramelized and sweet tasting, stirring occasionally. Add up to 2 tablespoons of water to onions when necessary to prevent burning and sticking. Let cool.
Toss arugula with olive oil in a separate bowl.
Spread 1/2 tablespoon of butter on one side of each bread slice, using 2 tablespoons total. Begin building one sandwich by spreading 1/2 tablespoon of butter on the unbuttered side of one of the bread slices. Layer half the arugula on top of the butter, followed by half of the Taleggio and half of the caramelized onions. Top with another piece of bread, buttered side up. Repeat steps for the second sandwich.
In a medium saute pan over low-medium heat, melt the remaining tablespoon of butter and add the sandwiches, arugula side down. Resist the urge to flip until the first side is golden brown, 4 to 5 minutes. Flip, turn heat to low, salt the top slice of bread, and wait until the second side is golden brown, about 5 minutes. Serve immediately.
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