GRILLED CHEESE AND PICKLED ONION SANDWICH
If you're looking to add a little bite to your classic grilled cheese recipe, look no further than pickled onions. We love sandwiching a few inside this sandwich for a touch of acidity and some foodie flair. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large cast-iron skillet or griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie; add pickled onions. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 668 calories, Fat 49g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 1122mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
GRILLED CHEESE, PICKLE AND VIDALIA ONION SANDWICH
I always have pickles on the side with my basic grilled cheese sandwich so I thought they'd taste good right in the sandwich itself. I also thought sweet Vidalia Onions would taste great with it as well. I hope you like it.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 T butter in skillet over medium heat.
- Spread 1 T butter on 1 slice of wheat bread and another T butter on the other slice of wheat bread.
- Place 1 slice, buttered side down, in skillet.
- Place 1 or 2 slices of the cheese on top of this bread slice.
- Place pickle slice or slices on top of cheese.
- Place onion slices on top of pickles.
- Put other slice of bread, butter side up, on top.
- Fry in pan until both slices are golden brown, about 5-7 minutes.
Nutrition Facts : Calories 410.3, Fat 23.4, SaturatedFat 13.8, Cholesterol 59.9, Sodium 1387.4, Carbohydrate 40, Fiber 6.2, Sugar 10.3, Protein 13.9
SHORT RIB GRILLED CHEESE WITH PICKLED RED ONIONS AND CREMA
Provided by Food Network
Time 6h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the short ribs: Stir short ribs, soy sauce, mirin, garlic powder, garlic, thyme and 4 cups cold water together in a pot over high heat and bring to a boil. Turn down to a simmer and cover. Cook until the meat is very tender, about 4 hours.
- Strain the short ribs from the liquid and put the meat in a mixing bowl. Before it cools, grab tongs and shred it. Return the meat to the liquid.
- For the pickled red onions: Meanwhile, combine vinegar, salt, sugar and 3 cups water in a pot over high heat. Put onions in a heat-safe container. Once the pickling liquid comes to a rolling boil, turn off the heat and pour it over the onions. Make sure you use a container that will cover the red onions completely with the liquid; weigh down the onions with a plate if necessary. Let it sit at room temp so the color bleeds out from the red onions, about 30 minutes. Refrigerate. (Pickled onions can be used as soon as they are cold, but they are best after at least 3 days.)
- For the purgatory crema: Combine sour cream, lemon and lime juices, mirin and vinegar in a mixing bowl and whisk thoroughly until smooth.
- For the grilled cheese: Preheat a toaster oven or regular oven to 350 degrees F.
- Spread purgatory crema on both sides of the slices of bread, then put down mozzarella on one side and Cheddar on the other. Bake until the cheese melts. Meanwhile, heat a saute pan over medium-high heat.
- Add the short rib and some pickled red onions to the bread and sandwich them together. Add a bit of oil to the pan, then put the sandwich in the pan. Grill until crispy golden brown on both sides. Repeat with remaining ingredients.
KRISTEN'S GRILLED CHEESE AND RED ONION SANDWICH
This recipe is my nephew's girlfriend's creation. I love onions and who doesn't love cheese? The combination is very tasty in my opinion. Only use red onions. I've tried it with regular and the flavor just isn't the same. Hope you like it. Note: The cheese slices are based on the approximate size as the Kraft slices.
Provided by Lori Mama
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches
Number Of Ingredients 5
Steps:
- Spread butter on one side of the 4 bread slices.
- turn over.
- divide the cheese and onion slices on the buttered side of 2 slices.
- grind some fresh pepper over this.
- place other 2 slices of bread on top, butter side up.
- Heat a pan to medium heat and fry each side of the sandwiches until golden brown and cheese starts to melt.
- you could use a panini press if you like.
- serve immediately.
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- Pickled Onions: In a jar or small bowl combine vinegar with salt and sugar. Add in finely sliced onion, give it a shake/mix then leave to pickle for at least an hour, or until they begin to wilt and turn pink.
- Prep Sandwich: Spread one side of each of your slices of bread with butter. Place two of them butter-side-down in a non-stick pan with the heat OFF. Top with cheddar, followed by pickled onions, then grated gruyere. Top with a second slice of bread butter-side-up.
- Cook Sandwich: Turn heat to a medium and fry both sides until golden, with the cheese nice and gooey. Prep the other two sandwiches to one side as these cook. Serve up and enjoy!
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