There are a lot of over-exaggerators in this world. They live in superlatives and make it seem like each day is the new best day of their lives, spewing half-truths like:
“That was the best weekend ever.” Really? Out of all the weekends?
or “Switching to Sprint was the best decision I ever made.” Right. I’m sure it was. And now I just feel sorry for you.
So let me assure you that I am not one of those people. In fact, I’d like to punch all of those people in the face. On a Tuesday. Just so I can ruin the best fucking Tuesday of their lives.
But I need to tell you something.
This is the best grilled cheese sandwich I have ever had.
And now that you know how I feel about people who bullshit these things, you can totally trust me. I really don’t come out and say superlatives often, unless it’s extremely specific, like “that was the best Monday evening of September 2010.” Because I’m not a dirty liar.
So yeah, this sandwich is the best hunk of cheese to ever enter my mouth. And you’d better believe there has been a lot of cheese stuffed in there over the years.
This is not a joke. This is not a drill. This is the best fucking sandwich in the whole world and if you don’t believe me, I dare you to prove me wrong.
The point is that you want this sandwich in your mouth. In your stomach. On your face. In your pan. Wherever. You want it. So make it. You are welcome.
Sweet and Spicy Caramelized Onion & BBQ Grilled Cheese, serves 4
8 slices challah bread
4 slices sharp cheddar
4 slices pepper jack or other spicy cheese
1 large red onion, thinly sliced
3 Tbsp butter
2-4 Tbsp BBQ sauce, depending on how much you love BBQ (I used Stubb’s Sweet Hot, and it was perfect)
Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet, about 10-15 minutes. Remove onions from skillet and set aside.
Spread 1 Tbsp of the remaining butter onto one side of each slice of bread.Divide BBQ sauce evenly among 4 of the slices, and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, then top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches.
Melt the remaining butter in the skillet on medium-low. Cook sandwiches two at a time, flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down. Now devour.