1 Walla Walla Sweet onion, peeled and sliced
2 tablespoons butter, plus more as needed
1 loaf focaccia bread
1 pound provolone cheese, sliced thin
Platter of sliced tomatoes, for serving
In a large skillet, over medium heat, gently saute the onions in the butter until onions are very soft and turning a delicate golden-brown, which will take about 15 to 20 minutes. Set onions aside.
To assemble sandwiches, cut 4 serving-size rectangles from the loaf of focaccia (each serving measuring approximately 4 by 6 inches).
Slice each piece of bread horizontally through center, then open up each piece. Layer bottom bread slice with some of the cheese, then a portion of caramelized onions. Add another layer of cheese and top half of bread.
If you have a panini press, cook sandwiches as manufacturer directs.
Otherwise, heat up a skillet or electric griddle with a bit of butter. Gently lay assembled sandwiches in pan and cook until they are browned on bottoms and cheese is beginning to melt. (If you have a way to weigh down sandwiches so they will squash, that would be good. For instance, place a small, round, aluminum pan on top of them and then weigh pan down with a few cans of soup.) Gently turn sandwiches over, adding a bit more butter to pan as needed, and continue cooking until very soft and gooshy!
Serve sandwiches with the platter of fresh-from-the-garden tomatoes. Makes 4 servings.