Sue Conley and Peggy Smith, co-owners of Northern California's Cowgirl Creamery, came up with this English-accented sandwich--based on a recipe in their Cowgirl Creamery Cooks (Chronicle Books)--in honor of their British friend Kate Arding, co-founder of the cheese magazine Culture. Wagon Wheel is the Cowgirls' newest creation--a buttery, melty cow's milk cheese.
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- Calories: 610
- Calories from fat: 68%
- Protein: 25g
- Fat: 46g
- Saturated fat: 24g
- Carbohydrate: 33g
- Fiber: 11g
- Sodium: 1166mg
- Cholesterol: 100mg
- 1 tablespoon extra-virgin olive oil
- 1/4 cup thinly sliced yellow onion
- 3 ounces crumbled blue cheese (such as Stilton or Rogue River Blue)
- 3 ounces coarsely shredded Wagon Wheel or asiago
- 4 slices seeded wheat bread or walnut bread
- About 1/2 tomato, thinly sliced
- 2 tablespoons unsalted butter, at room temperature
- 1. In a medium frying pan over medium heat, heat oil and cook onion, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Let cool.
- 2. Mix cheeses together in a small bowl.
- 3. Top 2 bread slices with cheese mixture, smushing it evenly onto the bread. Top with caramelized onions and tomato, then other two bread slices.
- 4. Butter outsides of each sandwich.
- 5. Heat a large well-seasoned cast-iron skillet or a large, heavy nonstick pan over medium heat for a minute.
- 6. Place sandwiches in skillet and cook until golden-brown underneath, 5 to 7 minutes. Flip and cook the other side until it's just as toasty. Low and slow is the key. Cheese will probably ooze out, but that's okay. It gives the sandwiches a nice crunchy fringe.
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