The Divas love a good grilled cheese sandwich. Pair it with a nice salad, or a Bloody Caesar for that perfect pseudo tomato soup and grilled cheese combo. A grilled cheese is the perfect dinner if you want something fast yet delicious. But we aren’t talking about a piece of Kraft Cheese in between two slices of white bread. Relax! We’re Divas after all… we mean gourmet grilled cheeses. Obviously!
We usually love making grilled cheeses with rye bread but we were recently inspired by St-Méthode Bakery. Opened in 1947, this bakery was opened in the village of St-Méthode. Over 60 years later the bakery is providing renowned bread to Quebec. We adore rye bread but for a different texture and taste, we like using St-Méthode Bakery bread when making a grilled cheese sandwich!
Brie, Prosciutto & Apple Grilled Cheese
- St-Méthode Grand Mère Homestyle Bread
- 1 White onion, sliced
- 1 tsp Olive oil
- 1 tsp Sugar
- 1 Apple, sliced, we used a Spartan Apple
- Heat a pan on medium-high heat with olive oil
- Add the sliced onion, coating the onion with oil and spreading it evenly in the pan
- Allow the onions to cook, stirring occasionally
- Reduce the heat to medium to prevent the onions from burning. After 10 minutes, sprinkle some salt and the sugar over the onions
- Add water to the pan if the onions begin drying, but allow the onions to brown before adding water
- Let cook for approximately 40 minutes, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. You can add more oil if you’re a nervous Betty
- Butter St-Méthode Grand Mère Homestyle Bread
- Layer the prosciutto, slices of brie, and slices of apple – as many slices as you’d like, be generous!
- Place the second slice of bread to close the sandwich
- Grill in panini press or fry in a pan
- NOTE: It’s such a pain in the ass to caramelize onions but they are so absolutely delicious in sandwiches, burgers, pastas, etc. Be smart, caramelize a few onions at a time and store the leftovers in the fridge in an airtight container