This is what My late husband Chef Mark Peel use to make Every Thursday day night at his landmark restaurant in Los Angeles, Campanile. While he made many seasonal sandwiches as well this grilled cheese was the classic. He made it for benefits and it was and is my kid’s favorite thing to eat on their birthdays. You have to eat the sandwich fresh so all the prep is very important.
Ingredients:
8 slices Texas toast style bread
4 Tbsp unsalted or salted butter
4 slices gruyère cheese and the onion relish with red pepper flakes.
Enjoy.
