Ingredients
Scale
- 4 slices Sourdough Bread (thick cut)
- 4 oz. Havarti or Provolone Cheese (sliced)
- 2 tablespoons Unsalted Butter (softened)
- 1/4 cup Balsamic Vinegar (high quality)
- 2 tablespoons Seedless Red Grape Jam or Jelly
- 1/4 cup Caramelized Onions (pre-cooked or quick sautéed)
- 1/4 teaspoon Freshly Ground Black Pepper
Instructions
- Step 1: Prepare the Balsamic jus de raisinaigrette (Glaze). Combine the balsamic vinegar and the grape jam in a small saucepan over medium heat. Bring the mixture to a simmer, stirring continuously, then reduce the heat to low and allow it to cook until the liquid has slightly thickened and reduced by about a third (approximately 5-7 minutes). Remove from heat and allow to cool slightly; the reduction will thicken further as it cools.
- Step 2: Assemble the Sandwich. Lightly butter one side of each slice of sourdough bread. Flip two slices so the unbuttered side faces up. Layer half of the sliced cheese, followed by the caramelized onions, and a sprinkle of black pepper onto each slice.
- Step 3: Apply the Glaze. Drizzle approximately 1 tablespoon of the cooled Balsamic jus de raisinaigrette over the layered ingredients on each sandwich half. Top with the remaining sliced cheese, then place the other two slices of bread (buttered side facing up) on top to close the sandwiches.
- Step 4: Grill the Melt. Heat a large skillet or griddle pan over medium-low heat. Place the prepared sandwiches onto the hot surface. Grill for 3 to 5 minutes per side, pressing lightly with a spatula, until the bread is deeply golden brown and the cheese is completely melted and gooey.
- Step 5: Serve. Remove the grilled sandwich melts from the pan, slice them diagonally, and serve immediately. Optionally, drizzle any remaining jus de raisinaigrette over the tops of the sandwiches just before serving.
Notes
- Store any leftover Balsamic jus de raisinaigrette in an airtight container in the refrigerator for up to two weeks; it makes a wonderful dip or steak marinade later.
- To reheat a leftover melt, place it back in a dry, covered skillet over low heat for 5-7 minutes to ensure the cheese softens without scorching the crust, or use an air fryer set to 300°F (150°C) for maximum crispness.
- For a perfect pairing, serve this rich melt alongside a simple, peppery arugula salad dressed lightly with olive oil and lemon juice to cut through the sweetness of the jus.
- When preparing the jus de raisinaigrette, ensure you use high-quality balsamic vinegar, as the flavor profile of the reduction intensifies significantly, making cheap vinegar taste overly acidic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American