2slicesSourdough bread, cut from the centre, about 3/4 inch thick
6slicesCamembert cheese, cut from the centre of a 200g-ish round
2-3Tbspjarred balsamic onions, chopped or onion jam marmalade, *see notes
1/2cupshredded Gruyere cheese
2Tbspbutter, for grilling
For serving:
Watercress
Prevent your screen from going dark
Instructions
For the rosemary honey: Heat honey and rosemary in a small saucepan (or in a glass bowl in the microwave, just until it starts to boil. Remove from heat and allow to stand with the rosemary sprig in it until cooled.
Cut your bread slices and lay out on a cutting board. Cut the rind off one of the long sides of the slices. Top bread with Camembert slices, laying side-by-side in an even layer, cutting the slices in half or as needed to fit the bread. Scatter the balsamic onions over-top, then top with shredded Gruyere cheese. Top with other slice of bread.
Melt a 1 Tbsp pat of butter in a skillet over medium heat, trying to keep it in just the area that the sandwich will cover. Add sandwich and immediately reduce the heat to medium low. Cook, pressing down on the top lightly several times until golden underneath. Life sandwich with a spatula and add another 1 Tbsp pat of butter to the skillet. Once melted, return the sandwich to the skillet with the un-grilled side down. Continue cooking until golden underneath. Check cheese. If not completely melted, reduce heat to low and continue cooking, flipping once or twice again, until cheese is fully melted. Remove sandwich to a cutting board and cut in half. Serve with a drizzle of your rosemary honey and side of watercress.
Notes
I used jarred whole balsamic onions. You can use a jarred onion jam/marmalade, bacon jam or make your own balsamic onions by caramelizing onions and flavouring with a bit of balsamic onion.