Aired February 25, 2011
Ripe Camembert cheese
Caramelized onions: Caramelize 1 large onion per 2 sandwiches. (Thinly sliced and seasoned with ground thyme, salt and white pepper. Deglaze with a little white wine and add beef stock (use mushroom stock for vegetarian) to flavor, cup per onion
Grated Comte or Gruyere Cheese
Dijon mustard, to pass
Butter one side of the sliced bread or cut the side of 6-inch lengths of halved and inverted French bread. Build sandwiches with the buttered sides out; put Camembert, onions and shredded Comte or Gruyere on top of one slice of bread, then cover with remaining slice. Place the sandwich in skillet over medium heat and cover with foil and grill 7-8 minutes. Turn occasionally and press as sandwich turns golden brown. Serve with cornichons and Dijon.