Ingredients
The following ingredients have 2 Servings
- 1 tablespoon extra virgin olive oil
- 1 small red onion (halved and thinly sliced into half moons)
- 4 ounces broccolini (or substitute with broccoli rabe, sliced lengthwise (trim the ends of the stalks))
- ½ teaspoon dried red pepper flakes
- kosher salt
- 2 ounces grated fontina cheese
- 2 ounces grated sharp cheddar cheese
- 2 tablespoons unsalted butter (room temperature)
- 4 large thick slices of sourdough or whole-grain bread
Instruction
- Heat the oil in a large skillet over medium heat. Add the sliced red onion and saute for 5 to 7 minutes, stirring occasionally. The onions should be soft and lightly caramelized. If they start to crisp too quickly and get dry, add a tablespoon of water to deglaze the pan.
- Add the sliced broccolini to the skillet and continue to sauté over medium heat for an additional 3 to 4 minutes, or until the broccolini is fork tender. Add the red pepper flakes and stir to combine. Season to taste with salt and place mixture in a heatproof bowl and set aside. Clean and dry the skillet.
- Combine the grated cheeses together in a separate bowl. To assemble the sandwiches, spread butter (roughly ½ tablespoon) evenly onto the outside of each bread slice. Add a layer of cheese onto the bottom piece of bottom. Top with a layer of the vegetable mixture, and then add another handful of cheese. Add the top layer of bread.
- Heat the same skillet to medium-low heat. Cook the sandwiches until golden brown on each side, adjusting the heat as necessary. Slice sandwiches in half and serve immediately.
