Perfect for the comfort food season, Melted Cheese is full of decadent recipes oozing with cheesy goodness! The classic version of this sandwich calls for melted cheese to top the meat and onions, so grilling it is a departure from tradition. Dill pickle is also a new addition, but it adds a welcome tang and crunch.
1 ciabatta or 2 long white rolls
3 tablespoons spreadable processed cheese, such as Dairylea or Kraft
6-8 slices Emmental/Swiss cheese
2 large gherkins/pickles, thinly sliced lengthwise, plus extra to serve
For the onions
2 large onions, thinly sliced
1 tablespoon unsalted butter
2 tablespoons vegetable oil
salt and freshly ground black pepper
For the beef
1 tablespoon vegetable oil
350 g/12½ oz. minute/cube steak, thinly sliced
Salt and freshly ground black pepper
For the onions, in a frying pan/skillet, combine the onions with the butter and vegetable oil. Cook over a medium heat, stirring occasionally, until deep golden brown, about 10 minutes. Season lightly and transfer to a small bowl.
For the beef, in the same pan/skillet, add another 1 tablespoon oil and heat. When hot but not smoking, add the beef and cook for 2–3 minutes, stirring often until cooked through. Season lightly and set aside.
To assemble, cut the ciabatta in half at the middle to obtain two even pieces, and slice these in half width ways. Take the bottom halves and spread the insides with processed cheese. With a small brush, coat the outsides of the bread, tops and bottoms, lightly with oil.
Assemble just before cooking, in a large, heavy-based, non-stick frying pan/skillet. Depending on the size of your pan/skillet, you may need to cook one sandwich at a time.
Put the plain slices of bread, oil-side down, in the pan/skillet. Arrange half the Emmental/Swiss cheese slices on top of these bread slices, then top each bread slice with half the beef and half the onions. Cover with the processed cheese-coated bread slice and place on top of the sandwich to enclose, oil-side up.
Turn the heat to medium and cook the ﬁrst side for 3–5 minutes until deep golden, pressing gently with a large spatula. Carefully turn with the spatula and cook on the other side, for 2–3 minutes more or until deep golden brown all over.
Remove from the pan and cut in half. Let cool for a few minutes before serving. Repeat for the remaining sandwich if necessary.
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