1
large onion, sliced
2
tablespoons butter
8
slices rye bread
mayonnaise to taste
8
ounces domestic blue cheese
20
strips bacon pan fried to desired temperature
8
large slices tomato
|
|
 |
|
|
|
Before the game:
Sauté onion in butter until soft and caramel-colored, about 20 minutes.
At the game:
Butter outside of all bread slices. Spread mayonnaise on inside of half of bread slices; top with blue cheese, bacon, tomatoes and cooked onion. Place remaining bread slices on top.
Place sandwich on grill and cook both sides until bread is browned and cheese begins to melt, about 3 to 5 minutes on each side.
By Simone Jenkins
Zingerman's Deli
Ann Arbor, MI
|
|
|
|
