Kate'S Grilley

• 1 tablespoon extra-virgin olive oil
• 1/4 cup thinly sliced yellow onion
• 3 ounces crumbled blue cheese (such as Stilton or Rogue River Blue)
• 3 ounces coarsely shredded Wagon Wheel or asiago
• 4 slices seeded wheat bread or walnut bread
• About 1/2 tomato, thinly sliced
• 2 tablespoons unsalted butter, at room temperature

1. In a medium frying pan over medium heat, heat oil and cook onion, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Let cool.
2. Mix cheeses together in a small bowl.
3. Top 2 bread slices with cheese mixture, smushing it evenly onto the bread. Top with caramelized onions and tomato, then other two bread slices.
4. Butter outsides of each sandwich.
5. Heat a large well-seasoned cast-iron skillet or a large, heavy nonstick pan over medium heat for a minute.
6. Place sandwiches in skillet and cook until golden-brown underneath, 5 to 7 minutes. Flip and cook the other side until it's just as toasty. Low and slow is the key. Cheese will probably ooze out, but that's okay. It gives the sandwiches a nice crunchy fringe.

extravirgin olive oil, onion, blue cheese, wagon, seeded wheat bread, tomato, unsalted butter

Taken from www.myrecipes.com/recipe/kates-grilley (may not work)