• A quarter on an onion.
• 2 cherry tomatoes.
• Butter, margarine or olive oil.
• Dijon mustard (not English or American mustard).
• A couple of handfuls of a strong melting cheese like mature cheddar or monterey jack.
• (Optional) Worcestershire sauce.
A juicy grilled cheese with a light but layered flavour. Serves 1.
1: Take a quarter of a yellow or red onion and slice it into thin strips.
2: Now, take two cherry tomatoes and chop them into 3-5 slices each, depending on the size of the tomatoes and how adventurous you want to be with the knife.
3: Toast two slices of bread and place them on a grill pan. Spread butter, margarine or olive oil onto them. Personally I always use an olive spread.
4: Spread a thin layer of Dijon mustard onto each slice. I cannot emphasise Dijon mustard enough. English or American mustard will completely overpower the toastie.
5: Place the onions on one slice of the bread, and the tomato slices on the other.
6: Take a strong melting cheese and grate enough to cover both slices of bread.
7: Top the slices with the cheese, then place the grill pan under a hot broiler or grill, which is the part of your stove that heats from the top.
8: When the cheese is bubbling and has started to brown, serve on a plate one slice on top of the other (with the cheese sides both on the inside of the sandwich).
Optionally you can shake some Worcestershire sauce into the inside of the sandwich before you serve, although this will of course make it not vegetarian. You can also used sliced cheese instead of grated, but this won’t taste quite as good.