As we are making a sandwich, these are very loose weights and measures for the recipe
- 1/2 Onion
- Sal & Pepper
- Pinch Chili Flakes
- 1 Tbs. Balsamic Vinegar
- 1/2 Tbs. Sugar
- 2 Slices of Bread
- 3 Slices Parma Ham
- 4 Slices, Petit Basque Cheese
- 3 Cornichons (baby pickles)
- Micro Herbs
Get a pan on a medium / High heat, add a good slash of olive oil, the onions, salt, pepper and chili flakes. Cook for a few minutes tossing occasionally, brown them, don’t burn them.
Once they have some nice color on them add enough balsamic vinegar to almost cover them.
And a good pinch of sugar. Stir to dissolve, bring to the boil and cook until almost completely evaporated.
Pour into a bowl and leave to cool
Butter two slices of bread and flip one over.
Add the Petit Basque cheese and Pama Ham.
Make sure you have both buttered sides of the bread on the outside. Get the sandwich in the pan on a low / medium heat.
Cover with a foil lid. This will help build up steam to melt the cheese.
Cook for about 1-2 Minutes (Before it burns), flip over, replace the lid and cook for another 1 minute or until lovely, tossed and brown.
Once toasted, remove from the pan, open up the sandwich and add, the caramelized onions, cornishions.
Finish with some micro herbs