This was one of three recipes that I created and prepared for the Sargento Search for Kitchen Chronicles recipe contest at the American Culinary Institute at Greystone in Napa Valley in 2006. Michael Chiarello was one of the judges along with a contributing editor for bon appetit magazine and the executive chef for Sargento Cheese. It was both exciting and intimidating at the same time. The judges were kind in their critiques and generous with compliments. I wouldn’t trade the experience. If you have ever considered entering a recipe contest do it! You never know where it could take you.
- 1Cut 8 slices of bread with a serrated knife ( each slice should be about ¼ inch thick) and set aside. Reserve remaining bread for another use ( or for more sandwiches tomorrow )
- 2Melt 4 tablespoons (1/2 of the stick) of the unsalted butter in a heavy saucepan over medium-high heat
- 3Add the brown sugar and stir into the butter until incorporated
- 4Add the sliced onions to the pan and sauté until the onions become caramelized and golden brown in color, approximately 20-25 minutes. Stir in chopped rosemary and remove from heat.
- 5Spread remaining softened butter on one side of each slice of bread
- 6Heat a grill pan (or flat griddle pan) over medium high heat
- 7Place bread slices butter side down on a platter. Layer 3-4 slices of proscuitto on top of 4 of the 8 bread slices, top generously with caramelized onion mixture. Place one slice of Provolone cheese on top of the onion mixture. Top with another slice of bread, butter side up. Do this with all 4 sandwiches.
- 8Place sandwiches on the grill pan 2 at a time (due to the large size of the sandwiches). Cook on first side until the underside is golden in color, approx. 5 minutes. Turn and cook on the remaining side until it is also golden and the cheese is melted.
- 9Serve warm. I suggest serving a nice Italian red wine with this, it turns it into a quick and easy comfort meal.
Member recipes are not tested by the CHOW food team.