Sandwich Recipes from Top Chef’s Tom Colicchio: Grilled Gruyere

‘wichcraft Gruyère with Caramelized Onions

Serving Size:

Makes 4 sandwiches


  • 10 slices Gruyère cheese
  • 8 slices rye bread
  • 1 cup roasted onions (below)


Preheat a sandwich press according to the manufacturer’s specifications (see note below). Place two slices of cheese on each of 4 slices of bread. Follow with a generous amount of onions and the other two slices of cheese. Close the sandwiches and place in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.

Note: If you don’t have a sandwich press, you can grill the sandwiches in a hot skillet. Brush the outside of the sandwich with a little olive oil and place in the hot pan over medium-high heat. Press the sandwich by placing another heavy pan on top and reduce the heat to medium-low. When the bottom of the sandwich is golden and crusty, and the cheese has started to melt, flip the sandwich and grill on the other side.

Roasted Onions Recipe

Serving Size:

Makes 2 cups


  • 4 tablespoons extra-virgin olive oil
  • 4 medium yellow onions, halved and cut lengthwise into 1/8-inch slices
  • 2 tablespoons chopped fresh oregano, or 1 tablespoon dried Sicilian oregano
  • Kosher salt and freshly ground black pepper


In a skillet over high heat, add the olive oil and onions and stir vigorously to avoid scorching. Add the oregano and season with salt and pepper. Continue stirring until the onions have a deep brown color. Reduce the heat and continue to cook until the onions are soft, 30 to 40 minutes. Use immediately or refrigerate up to 1 week.

Recipe reprinted from the book ‘wichcraft by Tom Colicchio with Sisha Ortuzar. Copyright © 2009. Photographs Copyright © 2009 by Bill Bettencourt. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Article Posted 7 years Ago

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