Sandwich Series Part I: Pepper Jack, Caramelized Onion, and Arugula on Sourdough

I am a huge fan of sandwiches; I eat one every single day. Sometimes, I eat them twice a day. In fact, I’ve been eating the same sandwich on work days – turkey, provolone, mayo, tomato, sprouts, and hot sauce – since at least Fall of 2012. Before that, it was a peanut butter and honey sandwich (I think for nearly ten years in a row…yikes). Money and time savings are the true reasons behind my repetitive eating habits during the week, but really, I don’t mind, because SANDWICHES ARE AWESOME. Everyone knows this. So I decided to share some of the more exciting sandwiches I make from time to time as part of OneTinySpark’s Sandwich Series. First up? A melty cheese, meatless, masterpiece that should be served with a side of tomato soup, but, unfortunately, this time around my only option was shoestring fries from the freezer.




Grocery List

½ of a medium red onion, thinly sliced

2-3 slices of pepper jack cheese

2 slices of sourdough bread

1 handful of arugula

Penzey’s Sandwich Sprinkle

Olive oil


How To

Preheat the broiler. While it is heating up, caramelize the onions. This doesn’t need to take an hour or anything; I like to caramelize quickly using a method that only takes about ten minutes. Check it out here. When the onions are just about done doing their thing, drizzle a bit of olive oil on each slice of sourdough. Place the slices oil side down on a broiler pan. Top each bread slice with the pepper jack cheese slices and place in the broiler for a few minutes, until the cheese is bubbling and the bread is crusty.


Take the broiler pan out of the oven and plate the sourdough slices. Top one slice with the caramelized onions, a handful of arugula and a dash of Penzey’s Sandwich Sprinkle. Salt and pepper works too. Then place the other cheesy sourdough slice on top and you’re ready to go. Pair with a nice glass of chardonnay if it was a particularly trying day. 




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