Big fat slices of Vidalia onions caramelized to perfection, thin slices of apple, a dash of olive oil, a slather of good grainy mustard, some nice sharp cheddar and a fresh loaf of Pugliese – all served with peppery watercress. This makes a delicious and very easy sandwich.
- olive oil to coat pan
- 2 large Vidalia onions, sliced into rings
- 2 apples, cored and sliced
- dash balsamic vinegar
- salt and pepper to taste
- cheddar cheese
- 1 loaf Pugliese, or other Italian loaf with soft innards removed
Saute onion rings on low heat until they turn a soft amber color. Add the apple slices and balsamic and continue to cook for a few minutes. Add salt and pepper to taste.
Slice the loaf in half and remove the soft inner part of the bread leaving mostly crust. Drizzle a bit of olive oil over the bread, and place both halves under the broiler (inside up) just until they begin to toast.
Remove bread from the broiler and slather a thin layer of mustard on the bottom half of the loaf. Next, layer the sliced cheddar and then spoon on the caramelized onions and apples. Top the sandwich and place low in the “broiler” heated oven. The cheese will melt within a minute or two and the top will start to brow, so keep a close eye on it.