Gourmet Grilled Cheese On Texas Toast Recipe

Caramelize onions (if not pre-made)

Thinly slice 2 medium yellow onions. Heat 1 tbs olive oil in a large skillet over medium-low heat. Add onions and a pinch of salt. Cook, stirring occasionally, until deep golden and sweet, about 25–30 minutes. If onions begin to brown too quickly, lower heat. Set aside 1 cup when done.

Crisp the bacon: In a separate skillet over medium heat, cook 6 bacon slices until crisp. Drain on paper towels and chop into bite-size pieces. Set aside.

Soften cream cheese: Leave 4 oz cream cheese at room temperature (about 20 minutes) so it can be easily spread/mixed with cheeses.

Make the cheese blend: In a bowl combine 2 cups grated sharp cheddar, 1 cup grated Gruyère and softened 4 oz cream cheese. Add 2 tsp Dijon mustard, 1 tsp black pepper and 1 tsp fresh thyme leaves (if using). Mix until smooth and homogenous—use a rubber spatula or fork to fully incorporate.

Fold in fillings: Gently fold the reserved 1 cup caramelized onions and chopped bacon into about three-quarters of the cheese mixture, reserving a small amount (about 2 tbs) of cheese mix to spread on the exterior of each sandwich if you like an extra golden crust.

Butter the bread: Spread about 3/4 tbs unsalted butter evenly on one side of each slice of Texas toast (you will use 6 tbs total). The buttered side will be the exterior that hits the pan.

Assemble sandwiches: Lay 4 slices of Texas toast butter-side down. Divide the cheese-and-filling mixture evenly among them (about 1/4 of the filling per sandwich) and spread to within 1/4 inch of the edges. Top each with the remaining 4 slices of bread, butter-side up. Lightly press to compress the sandwich.

Preheat skillet: Place a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 tbs olive oil and swirl to coat. Optionally spray a little nonstick spray before adding sandwiches to reduce sticking.

Grill sandwiches: Add 2 sandwiches to the skillet (do not overcrowd). Cook 3–4 minutes on the first side, gently lift an edge to check for deep golden-brown color. Reduce heat if browning too quickly. Carefully flip and cook another 3–4 minutes until second side is golden and cheese is melted. If cheese is slow to melt, lower heat and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

Cook remaining sandwiches: Wipe skillet if needed and repeat with the remaining 2 sandwiches, adding a little more butter to bread edges if desired for extra crust.

Rest and season: Transfer grilled sandwiches to a cutting board and let rest 1 minute. Sprinkle exposed edges with flaky sea salt to taste (about 1 tsp divided) and slice each sandwich in half diagonally with a sharp knife.

Plate warm: Serve immediately while hot and gooey. Optional accompaniments: tangy tomato soup, pickles or a simple mixed greens salad.