We really enjoyed these sandwiches! I did have to sub for the cheese. I KNOW I bought gouda but I'll be darned if I can find it so I had to use muenster slices which worked wonderfully. Otherwise, I made as posted. The sweet caramelized onions really add to the sandwich. I used a country white bread which made a nice large sandwich. Thanks for posting!
This a great sammie! I was just getting ready to post it, I saw it in Bon Appetit, March 2005. I don't use the frisee. Leaving the lid off of the pan for a bit when carmalizing the onions, will quicken up the process, just watch them and stir frequently. I also don't bother dirtying up another pan, I just take the onions out of the first pan and use that to grill them in. Being from CA. I always use the sourdough bread. Thanks for posting so I didn't have to! : )