Back in March of 2009 I predicted:

The next “trendy” sandwich (à la the now ubiquitous and utterly worthless gourmet burger) will be some variation on the following: braised cheap cut of meat, super melty cheese, and pickled or confit’d onions, sandwiched by artisanal bread, and cooked either in a skillet with butter or in a panini press.

Our version, chez Martin, uses braised grass-fed beef cheeks, Taleggio cheese [since revised to Sharfe Maxx which adds more piquancy], and house-pickled red onions, sandwiched by homemade (almost) no-knead bread, and cooked in a panini press.

So I wasn’t the least bit surprised when I saw the covergrub of February’s bon appétit: “Grilled cheese and short rib sandwich with caramelized onions.”

Beware pale imitations coming very soon to a “restaurant” near you.