Take your grilled cheese sandwich to the next level with this recipe from Heidi Gibson and Nate Pollak's new cookbook Grilled Cheese Kitchen

Ingredients

• 1 1/2 tsp salted butter, at room temperature
• 2 slices white country bread
• 3 tbsp Balsamic Onion Marmalade (recipe below)
• 2 slices Muenster cheese
• 3 oz thinly sliced roast beef
• 1 1/2 tbsp crumbled blue cheese

Directions
1 Heat a cast iron or non-stick skillet over medium-low heat. Spread the butter on one side of each bread slice, dividing it evenly. Place one slice, buttered side down, on a clean cutting board. Spread with the Balsamic Onion Marmalade. Layer one slice of Muenster, the roast beef, blue cheese and remaining slice of Muenster on top. Finish with the remaining slice of bread, buttered side up.

2 Place the sandwich in the pan, cover and cook until the bottom is nicely browned, 3 to 4 minutes. Turn and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Cut the sandwich in half, if desired, and serve immediately.

Prep & cook time: 20 minutes
Serves: 1

Balsamic Onion Marmalade

Ingredients

• 2 tsp vegetable oil
• 2 red onions, cut into 1/4" dice
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup granulated sugar
• 1/4 cup plus 2 tbsp balsamic vinegar

Directions
1 In a small saucepan over medium heat, warm the vegetable oil. Add the onions, salt and pepper and stir to combine. Cook, stirring every couple of minutes, until the onions are soft and translucent, about 8 minutes. Stir in the sugar and continue to cook, stirring occasionally, until the liquid from the onions and the melted sugar is reduced but the mixture is not yet sticking to the pot, about 8 minutes longer.

2 Turn the heat to medium low, stir in the vinegar and cook, stirring often to prevent scorching, until the liquid is reduced to a thick syrup and the mixture is starting to stick to the pan, about 30 minutes. Remove from the heat and let cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.

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Excerpted from Grilled Cheese Kitchen by Heidi Gibson and Nate Pollak. Recipes Copyright © 2016 Heidi Gibson and Nate Pollak, Photography copyright © 2016 Nate Pollak. Excerpted by permission of Chronicle Books. All rights reserved.