French Onion Grilled Cheese made with fluffy Artesano™ bread, three kinds of melty, gooey cheese, caramelized onions, and gravy for dipping – this sandwich is an absolute MUST make for grilled cheese fanatics!
This is a sponsored conversation written by me on behalf of Sara Lee® Bread. The opinions and text are all mine.
Happy National Grilled Cheese Month! YES. There is a whole month dedicated to the deliciousness that is grilled cheese. Gosh I love food holidays. Not that I need a green light to indulge in one of my favorite foods, but I’ll take the excuse anytime!
In celebration of this fantastic holiday I’ve teamed up with Sara Lee Bread to bring you the best darn grilled cheese sandwich you could dream of. I’ve been eating Sara Lee breads for years, first for my pb+j sandwiches (I never grew out of them), then I stumbled across their and have been using it for homemade French toast ever since (THE BEST!).
Now that I’ve tried it for grilled cheese, I’m more in love than ever.
Sara Lee Artesano Bread is the ORIGINAL artisan-style thick-sliced bread with perfectly soft and fluffy texture, no high fructose corn syrup, and no artificial flavors. It really is the cream of the crop when it comes to artisan style sliced bread! I can’t. get. enough. It’s also available in Golden Wheat, which includes a touch of honey, olive oil and sea salt!
Today I’m going to show you how combining that delicious bread with a few simple ingredients to make French Onion Grilled Cheese. French onion?? Yesssss! It’s like indulging in your favorite French onion soup but in a grilled cheese form and it is magic my friends, pure magic.
This French Onion Grilled Cheese sandwich is made by buttering a few slices of Sara Lee Artesano bread, then spreading a mayo and dijon mustard mixture on the other side. Stack it high with Swiss, provolone, and parmesan cheeses and caramelized onions and a second slice of bread. Grill it in a skillet or on a griddle until browned on both sides and cheese is ooey gooey melted perfection. Serve it up with a savory, five-minute gravy for dipping and you’ve got French Onion Grilled Cheese.
To celebrate National Grilled Cheese Month, Sara Lee Bread is hosting a “Grilled Cheese Worth Celebrating Sweepstakes!” You could win $1,000 or a year supply of Sara Lee Bread. To enter, post a photo on Instagram with the hashtags #ArtesanoBread and #Sweepstakes or enter via the form here: www.ArtesanoGrilledCheeseSweepstakes.com
Do yourself a favor and whip up this 20-minute grilled cheese delight to celebrate National Grilled Cheese Month. You will be so glad you did!
French Onion Grilled Cheese
- 4 slices Sara Lee Artesano Bread or other soft white bread
- 2 tablespoons butter, softened
- 2 tablespoons mayo
- 1/2 teaspoon dijon mustard
- 4 slices Swiss cheese
- 4 slices provolone cheese
- 1/3 cup freshly grated parmesan cheese
- 1/2 yellow onion thinly sliced
- 2 cups beef broth
- salt and pepper to taste
- 1 tablespoon flour
- 2 tablespoons water
- Add onion slices and 1 cup of beef broth to a large skillet and bring to a boil over high heat. Continue to simmer until liquid is gone and onions are browned. While liquid is reducing, move on to the next step.
- Butter one side of four slices of bread. Flip bread over. Stir together mayo and dijon mustard and spread on second side of all four slices of bread. Top two slices of bread each with two slices of Swiss cheese, two slices of provolone, and half of the parmesan cheese.
- One beef broth is fully reduced and onions are browned, remove onions from skillet, divide in half, and place on top of the cheeses. Top with a second slice of bread (mayo side down/facing the cheese and onions) and place in a second skillet over medium-low heat or a griddle set to medium-low.
- While sandwiches are cooking, pour remaining 1 cup beef broth into the skillet you used for the onions. Bring to a boil. Stir together water and flour and gradually whisk into the boiling beef broth until thickened. Season with salt and pepper to taste, then remove from heat.
- Once the bottom of the sandwiches are browned, flip and brown for another 3-4 minutes until cheeses are melted and second side is browned. Slice in half and serve with the gravy for dipping.
This is a sponsored conversation written by me on behalf of Sara Lee Bread. The opinions and text are all mine.