Not Your Kids Grilled Cheese & Tuesday Tastings #5

For link up party, scroll to bottom of recipe

 

 

Okay, so yes, I have been MIA for a week.  I went on vacation and (gasp) I forgot to tell you I wouldn't be around! The nerve of me.  Not only that, but while I was on vacation, I didn't create ANYTHING to share with you (oh, the horror)!
Also, I set my linky to go live while I was away and something went awry with that too, combining the previous week with the current week.  So let's just say as far as the blog goes, last week was an epic FAIL.  But on a positive note (for me) my vacation was fabulous!

Enough about my failures, let's move on.  Prior to my departure I was craving grilled cheese.  Now I know that if I serve up a plain old grilled cheese for dinner, it will be assumed it's the appetizer, not main course, so I really had to beef this one up (no pun intended, okay yes it was). This grilled cheese is hearty enough to be served for dinner, yet easy enough to throw together for a quick lunch as well.  You decide.

You can use whatever type of thick sandwich bread you like.  I took it a step further and made my own (with the help of a bread machine). 
If you'd like the bread machine bread recipe CLICK HERE.

For 4 Sandwiches:

Ingredients:

8 slices thick sandwich bread

8 slices provolone cheese

8 slices American cheese

1 lb thinly sliced deli roast beef

1 red onion, sliced thin

¼ C softened butter + 2 T

Instructions:

Caramelize the onions: Heat butter on medium heat, add onions, cook down stirring occasionally for 20 minutes until soft and caramelization occurs.

Butter the outside of all bread slices.  Place butter side down and layer ingredients on top of bread in this order:

1 slice provolone

1 slice American

4 oz roast beef
 
desired amount of onion

1 slice provolone

1 slice American

Top with another slice of bread (buttered side out).

Heat grill pan or skillet to medium heat. Add sandwiches to pan (weigh down with a foil lined pan filled with water or beans for weight or just smoosh it down with spatula).  Flip over after 4 minutes or when bread is golden brown.  Cook other side until golden brown as well.  If cheese needs help melting, hold it up on its end on the pan to melt the cheese.

If desired serve with marinara for dipping.

 

Now on to the party:

 



 

While I was lacking in inspiration last week, you all certainly weren't.  Here are my picks from last week.

Crockpot Rotisserie Chicken by Cooking on The Ranch

Roasted Eggplant Spread by Recipes and Ramblings with the Tumbleweed Contessa

So here we go for week #5.  I promise all the hiccups of last weeks party are gone and I am here to hold down the fort myself!

Share as many recipes as you would like.  The more you share, the more exposure you get.  Don't forget I pin ALL entries!

Make sure you leave me a message so I can personally go check out your recipe and your blog!