Grilled cheese and pickled onion sandwiches are an easy-to-make sandwich that combines the classic flavors of grilled cheese with the tangy, crunchy taste of pickled onions. This sandwich is perfect for a quick lunch or dinner, and it can be made with a variety of different cheeses and breads. The key to making a great grilled cheese and pickled onion sandwich is to use high-quality ingredients and to cook the sandwich until the cheese is melted and gooey and the bread is golden brown.
Here are our top 7 tried and tested recipes!
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.
GRILLED CHEESE AND SHORT RIB SANDWICHES WITH PICKLED CARAMELIZED ONIONS AND ARUGULA
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Categories Sandwich Beef Cheese Onion Super Bowl High Fiber Father's Day Dinner Lunch Vinegar Celery Arugula Carrot Sherry Tailgating Grill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For short ribs:
- Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
- Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes. Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4 -to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD: Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
- Pickled caramelized onions:
- Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD: Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
- For assembly:
- Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD: Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.
- Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.
GRILLED CHEESE AND ONION SANDWICHES
Put a new twist on everyone's favorite comfort food: Slip some sautéed onions and A.1. Original Sauce into your next batch of grilled cheese sandwiches.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oil in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until golden brown. Cover; simmer on low heat 10 min., stirring occasionally Remove from heat. Stir in A.1.
- Place 1 cheese slice on each of 6 bread slices; cover with onions, then remaining cheese and bread slices. Spray outsides of sandwiches with cooking spray.
- Cook in covered nonstick skillet on medium heat 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.
Nutrition Facts : Calories 25, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
GRILLED CHEESE SANDWICH WITH RED ONION JAM
Steps:
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside.
- Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of Taleggio onto a slice of the buttered bread, then a piece of Gorgonzola. Top with a heaping tablespoon of the onion jam, and another slice of the Taleggio. Cover it another slice of bread. Repeat with remaining ingredients.
- Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve.
GRILLED CHEESE & PEPPER SANDWICHES
This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
Tips for Making the Best Grilled Cheese and Pickled Onion Sandwich:
- Use high-quality bread: A good sandwich starts with good bread. Look for a sturdy bread that will hold up to the grilling process, such as sourdough, French bread, or a hearty whole wheat bread.
- Choose your cheese wisely: The type of cheese you use will make a big difference in the flavor of your sandwich. For a classic grilled cheese, cheddar or American cheese are good choices. If you want something a little more flavorful, try using a sharp cheddar, Swiss, or Gruyère.
- Don't be afraid to experiment with different toppings: In addition to cheese, you can add all sorts of other toppings to your grilled cheese sandwich, such as bacon, ham, tomato, avocado, or even fruit. Get creative and see what you like best!
- Use plenty of butter: Butter is essential for a good grilled cheese sandwich. It helps to brown the bread and gives it a delicious flavor. Be generous with the butter, but don't overdo it or the sandwich will become greasy.
- Grill the sandwich over medium heat: Grilling the sandwich over medium heat will help to prevent the bread from burning and will give you a evenly melted cheese. Cook the sandwich for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
Conclusion:
The grilled cheese and pickled onion sandwich is a classic comfort food that is easy to make and always delicious. With a few simple ingredients and a little bit of time, you can create a sandwich that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this grilled cheese and pickled onion sandwich a try. You won't be disappointed!
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