Fair warning: I know this sounds like a disgusting sandwich, but I assure you it isn’t. There is a restaurant in my town that makes a sandwich called a June Bug – a hoagie loaded with raw onions, butter, salt, pepper & mayo. It’s ok. I maybe go to the place once a year (and usually against my will because the service is always horrible), and when I go, I usually get one of the infinitely better menu options. I ate the June Bug once because of a New Year’s Resolution and a lack of vegetarian menu options. Anyway, you now know the back story for how the June Bug entered my life. Let’s move on to the new, improved version – the June Bug Grilled Cheese.
- 2 slices of bread (I used a lovely 5-grain which added some nice texture.)
- Sliced raw sweet onions
- Salt & Pepper
- Melt a pad of butter in a pan on medium heat. (You might need to add a little butter to the pan midway through cooking. Use your judgement based on how buttery you like it.)
- Spread mayo on one side of each slice of bread.
- Lay the slices side by side (mayo side up) in the pan.
- Sprinkle some parm, salt & pepper on each slice of bread. Use a heavy hand with the salt & pepper.
- Add a layer of sliced raw sweet onions to each slice of bread.
- Allow to cook for a couple of minutes then add a slice of provolone on top of the onions.
- Cook until the cheese melts.
- Very carefully, sandwich the two slices together. Cook a little longer if needed.
As you can see from my picture, you can vary the way you do the layers. Enjoy!