If a grilled cheese sandwich took a summer off and toured around Europe with a Eurail pass and a backpack, it would probably come back home looking like this toasted sandwich with Italian ciabatta, Swiss cheese, and rich caramelized onion. Leave the backpacking to the college kids and bring Europe to your plate without leaving your house.
Halve and peel onion. Slice halves into thin strips.
Halve ciabatta rolls.
Core apple and cut into ¼" slices.
Hold romaine heart at root end and chop coarsely.
Caramelize the Onion
Heat 2 tsp. olive oil in a medium pan over medium heat. Add onion to hot pan and cook undisturbed, 3 minutes.
Then stir occasionally until deeply browned, 8-10 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove to a plate.
While onions caramelize, melt cheese.
Melt the Cheese
Place ciabatta halves on prepared baking sheet, cut side up, and top each halve with Swiss cheese.
Broil until cheese is melted and begins to brown, 2 minutes.
Finish the Sandwich
Top bottom ciabatta halves with caramelized onion, apricot preserves, and apple slices.
Top with other ciabatta halve.
Press down lightly on sandwich to marry flavors together.
Make the Salad
In a mixing bowl, combine mayonnaise, vinegar, half the Parmesan (reserve remaining for garnish), garlic, and 2 Tbsp. water. Season with a pinch of salt and pepper.
Add romaine and toss to combine.
Plate dish as pictured on front of card, garnishing salad with remaining Parmesan. Bon appétit!