This buttery, toasted, crispy, melty grilled cheese sandwich—it may be the best grilled cheese you've ever made—is made with layers of nutty Gruyères, caramelized onions, thinly sliced prosciutto, and creamy Mornay sauce (a béchamel sauce studded with cheese).
The onions caramelize slowly, slowly, and it can take up to several hours, stirring every 15 minutes, to reach their deepest flavor. At his restaurant Pasjoli, chef Dave Beran says the pot of onions is turned on in the morning and everyone who passes by it during the day stirs it. You probably don't have a team of chefs in your kitchen, but the good news is that you can get a lot of flavor in a few hours. The key is not to let them cook too quickly so that the onions develop their own flavor and color over time. Plus, you'll have leftovers that you can use for almost anything – soups, stews, roasts, or other sandwiches.
Named after Pasjoli's former chef Matthew Kim, Dave Beran melts the Gruyère in a pan to form a crust on the surface of the bread, which serves as a crisp layer of cheese.
The Mornay sauce recipe also makes more than you need for the sandwiches. Both the caramelized onions and Mornay freeze well.
Watch the video below – part of our “Chef That!” program. Series – to see how Beran makes the sandwich.
Dave Beran makes Pasjoli's “Croque Matthieu” – the ultimate grilled cheese sandwich with a Gruyère cheese crust and gooey Mornay sauce.
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