Gruyere Grilled Cheese

Dinner is a fickle little thing - it's glamorous and divine some nights and others, well I want to punch it in the nuts (gosh, that sounds familiar...) I have a handful of go-to recipes, some handed down from family, and others that have worked their way in to the rotation as fan favorites. I have to be honest - our kids are really good eaters, so that makes my life way easier. Baylor has something against potatoes if they're not in the form of french fries, but otherwise, he'll eat what he's fed. As for Bellamy, as long as she has ketchup, she's down to ride. 

One of our favorite dinners (or lunch!) around here is panini sandwiches. There's a billion combinations, but one that wins the gold in my mind. (also, rio olympics - I'm SO excited, but let's not get wild with the zika, mk?) 

Up first, a loaf of pugliese bread (our store calls it the "vienna" loaf, but it's basically just large, crusty-on-the-outside & doughy-on-the-inside). Building your sandwich looks like this: 

-A slice of pugliese  (about 1/2 in. thick)

-A large piece of gruyere cheese (important for it's melting qualities as well as amazing, salty flavor)

-A couple pieces of bacon (or five, because #treatyoself)

-A layer of caramelized onions #crack (i cook mine in butter until they're dark in color and then sprinkle in a tea spoon of sugar to caramelize for another 3-5 minutes) 

-A second piece of gruyere 

-Topped with a second slice of pugliese - because sandwiches have tops & bottoms!

Lastly, give them a drizzle of olive oil and pop those babies into the panini press for some golden stripes and gooey cheese. I promise, you'll never look back to the boring ol' grilled cheese.

We usually pair these with a fresh salad (spring greens, crutons, cherry toms, & parm cheese) and a generous amount of balsamic dressing (my favorite one hands down). These are a great crowd pleaser for entertaining as well, and easy to prep in advance. Serve with tomato soup if you're feeling like you need something cozier! 

Bon Appétit!