When M first took the job in California, I was excited but also slightly heart-broken. For the longest time I had my eyes set on moving to Colorado. I love the Rockies and there are so many parts that already feel like a home. But plans change and I ended up in Sacramento. Truth is, as much as one day I wouldn’t mind living in Colorado, Northern California is pretty awesome. On most days I get glimpses of the snowcapped Sierras, I have a short train ride down to San Francisco, and I am constantly surrounded by the best food, wine, and beer.
I could talk your ear off about all the amazing things I’ve tried but today, we’re talking about one thing: cheese. There are some serious cheese makers out here.
I popped down to San Francisco last week to have lunch with Kasey. The train arrives in Emeryville and by bus I cross the bay to the Ferry Building (beats waiting on traffic.) On my way back home (after a lovely stroll through The Mission and lunch at Bar Tartine), I passed a person eating a Cheese Toastie from Cowgirl Creamy’s ferry building cafe and realized, I really needed to make this. I’ve had these twice and both times I order it, my husband ends up eating part and stealing the pickles (one would think he would learn to order it for himself.)
The cheese toast really aren’t too difficult: a thick slab of toasted wholegrain bread, a thin layer of grainy mustard followed by a smattering of caramelized onions, perfectly melted English-style cheddar (cheese is actually from Vermont, but I would use Cali cheese too), and a side of pickles (because the pickles put this over the top.) While this is more one of those “I’m skeptical of calling this a recipe” recipe, I highly suggest you make it.
Yield:
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PinIngredients
- Onion
- 2 tablespoons butter
- 1 large yellow onion
- 1/4 teaspoon sea salt
- Toast
- 4 slices multi-grain bread
- 1 tablespoon butter
- 2–3 tablespoons wholegrain mustard
- 3 ounces cheese (white cheddar, havarti, or fontina), thinly sliced
- Bread and Butter Pickles, for serving
Instructions
- In a large skillet melt 2 tablespoons butter. Cut onion into thin and even slices (a mandoline is great for this). Add onions, making sure heat is on low, cover, and cook until onions are tender and brown, 45-60 minutes. Stir in salt and remove from heat.
- Preheat broiler. Butter each slice of bread and place on a sheet tray. Bake the bread under the broiler, flipping once, until just starting to crisp. Keep an eye on the toast- this will happen quickly.
- Remove bread from oven and smear on 2-3 teaspoons of mustard. Divide the caramelized onion over the toast and top with cheese slices. Place back under the broiler and cook until cheese is melting and bubbly, 60-90 seconds (again, goes fast- keep an eye on it!) Serve toast with sweet pickles.
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Katrina @ Warm Vanilla Sugar says
I love grainy mustard with a strong cheese like Dubliner or old cheddar! Love the caramelized onions on this too! Yum!
sue/the view from great island says
I love the way you present humble food, you make it look utterly irresistible!
Crystal | Apples & Sparkle says
While it might not strike as a “recipe” recipe, it IS some of the best kind of food for sure! Mustard, pickles, cheese = mouthwatering!! : )
Charlotte says
Wow, that sounds delicious! I never thought of that combination (especially adding the caramalized onions), so I should give it a try soon.
Eileen says
Oh man, YES. Onions, cheddar, and mustard are one of the best combinations ever. 🙂
Joanne says
Cowgirl Creamery = one of the many reasons I need to move to SF.
I mean, I know I can make this at home (and it will be delicious). But…I just need reasons to move to SF. 😛
Katie @ Whole Nourishment says
Whole grain mustard, melted cheese, pickles, and caramelized onions are a match made in heaven, to me, yet I never make something like this! Thank you for putting it together for us…whether you call this a recipe or not, it does not matter! And I share your sentiment about Colorado and California. You can’t go wrong with either, they are probably the top two favorite areas of the US for me.
Elizabeth says
Such a simple recipe but this combination of strong flavors are perfect together. Caramelized onions are delicious! I will definitely try it, thanks!
Shannon G says
I’m making this for my 10 year old daughter! She’s been having cheddar, mustard, & sauerkraut sandwiches lately & she always comes in the kitchen drooling when I’m cooking onions.
Melinda says
This post really makes me miss the Bay! And the Ferry Building where I used to work. I took it for granted!!! Cowgirl Creamery being only one of the amazing spots there. Enjoy SAC!
Krys says
This looks deliciously simple, loving the flavour combinations. The answer to the question “what smells so good” is almost always caramelized onions!
Maddie says
I just made this and it was sooo good!! Thanks!! Please post more like this! But this is more like a snack then a meal, so if you make it make a lot!
dishing up the dirt says
This is my favorite kind of lunch. Lovely combinations!
Emma says
Totally compelled to make this for dinner… all my favorite things!
Katie @ Whole Nourishment says
I made this for dinner last night and it was so simple and delicious. Used cornichons and layered them on the bread underneath the cheese.
Jen says
I made this today and it was amazing! I used coarse Dijon mustard and Havarti with Dill.
★★★★★