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.
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.
FRENCH ONION GRILLED CHEESE
Grilled cheese is a near-perfect food on its own, but adding bacon, kimchi or, in this case, heaps of caramelized onions really makes it special. Caramelizing onions takes a good half-hour, so save this recipe for when you have a little extra time and company (this recipe serves two). If time permits, you could even prep them ahead in a slow cooker. Rather than layer the grated Gruyère and the warm caramelized onions in the sandwich, you should stir them together before assembling, which guarantees that the cheese will melt evenly throughout and that each bite will contain the perfect ratio of fragrant cheese to jammy onions. A splash of sherry, red-wine or white-wine vinegar added to the onions balances out the buttery flavors, but a side salad dressed with a tangy mustard vinaigrette would do the trick, too.
Provided by Ali Slagle
Categories brunch, dinner, lunch, sandwiches
Time 45m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
- Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
- In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 15 grams, Carbohydrate 46 grams, Fat 43 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 26 grams, Sodium 863 milligrams, Sugar 15 grams, TransFat 1 gram
GRILLED CHEESE WITH CARAMELIZED ONIONS
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings (1 1/2 sandwiches per person)
Number Of Ingredients 7
Steps:
- Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
- Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
- Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.
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
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