Recipe courtesy of John Caputo
Episode: Cheese
45 min
10 min
10 min
25 min
2 sandwiches


  • 2 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon Champagne vinegar
  • Salt
  • 4 ounces cream fresh goat cheese
  • 1 ounce white Cheddar cheese, grated
  • 1 ounce Gruyere cheese, grated
  • 2 to 3 tablespoons truffle oil (see Cook's Note)
  • 1 ounce pine nuts, toasted
  • 4 slices sourdough bread
  • 2 ounces (1/4 cup) clarified butter


Preheat the oven to 375 degrees F.

In a medium saute pan, heat the olive oil to medium heat. Place the onions in the pan and over low heat, slowly cook the onions. Cook until onions are soft and sweet, approximately 15 minutes. When done, season the onions with sugar, vinegar, and salt to taste. Remove the onions from the pan and set aside to cool. 

Have cheeses at room temperature. Put the goat cheese, Cheddar cheese, and Gruyere cheese in a bowl and mix together well. Season the cheeses with the truffle oil.

Assemble the sandwiches by placing half of the cheese mix on 1 slice of bread, 1/2 of the onions on a second slice and top with 1/2 the toasted pine nuts. Join the two pieces of bread and repeat the process for the second sandwich.

In a large saute pan, (large enough for two sandwiches) place the clarified butter and bring to medium heat. Carefully place the sandwiches in the pan and toast each side for approximately 2 minutes each. Remove the pan from the stove and place in oven to heat through to the center of the sandwich, about 3 minutes. Carefully, remove the pan from the oven and serve the hot sandwiches.

Cook's Note

Truffle oil can be found at gourmet food markets and online. The onions can be made up to 2 days ahead of time and reserved in the refrigerator.

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