I used to make grilled cheese sandwiches for my son all the time, but only rarely make them for myself despite their being right up there on my list of comfort foods. I suppose it is because I know that they are not particularly good for me, despite how delicious they are...
Still, I was craving creamy and gooey the other night so it suggested itself to me as a dinner option, but I was also craving bitter and thus this rather grown-up version of the classic came into existence.
2 slices of your favorite bread
As much of your favorite Cheddar as you feel comfortable putting in one sandwich, thinly sliced
1 Tbsp grated Parmesan
1/2 a small white onion, peeled and cut into thin half moons
1/2 bunch dandelion leaves, well-washed and chopped into small pieces
1 tsp olive oil
1 tsp + 1 tsp butter
Salt to taste
Place the oil in a small pan over medium heat. Add the onions and a bit of salt. Cook until the onions are soft and translucent, a few minutes, stirring often. Add the chopped dandelion greens, shaking off as much of the water as possible that adheres to the leaves. Cook, stirring together until the dandelion leaves have wilted. Scrape into a bowl and set aside.
Using the same pan, lower the heat and add one teaspoon of the butter to the pan. As it melts, assemble your sandwich: place half of your Cheddar cheese on one piece of bread, add the dandelion green-onion mixture in an even layer, sprinkle with the Parmesan, top with the remaining Cheddar and top that with the second piece of bread. Place in the pan with the butter and let toast away gently over low heat until you can see that the cheese on the bottom part of the sandwich has melted.
At that point, gingerly flip the sandwich and add the remaining butter to the pan. Cook until the cheese has melted as well.
Remove to a board and cut in half before serving.