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.

 

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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.

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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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