Best 3 Grilled Cheese And Pickled Onion Sandwich Recipes

Welcome to a culinary adventure that harmonizes the classic comfort of grilled cheese with the tangy zest of pickled onions. This article presents a delectable journey through three distinct yet equally tempting recipes that elevate the humble grilled cheese sandwich to new heights of flavor and texture.

First, we embark on a culinary voyage with the traditional Grilled Cheese and Pickled Onion Sandwich. This classic combination of melted cheese between two slices of buttered bread is elevated by the addition of thinly sliced pickled onions, which impart a delightful sour and crunchy contrast to the gooey cheese.

Next, we venture into the realm of the Grilled Halloumi and Pickled Onion Sandwich. This recipe introduces the unique texture and salty flavor of halloumi cheese, grilled to perfection until golden brown and slightly crispy. The tangy pickled onions add a refreshing balance to the richness of the halloumi, creating a harmonious interplay of flavors.

Finally, we present the Grilled Cheese and Pickled Onion Quesadilla. This recipe fuses the beloved flavors of the grilled cheese with the warmth of Mexican cuisine. Flour tortillas are filled with a blend of melted cheese, pickled onions, and your choice of protein, such as grilled chicken or black beans. The quesadilla is then grilled until golden and crispy, resulting in a flavorful and satisfying meal.

Each recipe is meticulously detailed with clear instructions, ensuring that even novice cooks can effortlessly recreate these culinary delights. Accompanied by stunning photography that captures the vibrant colors and textures of each dish, this article is a comprehensive guide to mastering the art of the grilled cheese and pickled onion sandwich. So, prepare to tantalize your taste buds and embark on a journey of flavor exploration with these exceptional recipes.

Let's cook with our recipes!

GRILLED CHEESE AND PICKLED ONION SANDWICH

Grilled Cheese and Pickled Onion Sandwich image

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

Ingredients

6 tablespoons butter, softened, divided
8 slices sourdough bread
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
4 ounces Brie cheese, rind removed and sliced
1/2 cup pickled pearl onions, halved

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 WITH PULLED SHORT RIBS AND PICKLED RED ONIONS

Grilled Cheese with Pulled Short Ribs and Pickled Red Onions image

Provided by Govind Armstrong

Categories Sandwich Cheese Onion Super Bowl Father's Day Lunch Beef Rib Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 21

Ingredients

Sachet:
4 sprigs flat-leaf parsley
6 sprigs thyme
2 bay leaves
1 teaspoon peppercorns
Pulled short ribs:
1 tablespoon grapeseed or canola oil
2 pounds boneless beef short ribs
Salt and pepper to taste
1/2 carrot, cut into large dice
1/2 celery, cut into large dice
1/2 onion cut into large dice
6 medium cloves garlic, cracked
1 cup red wine (such as cabernet sauvignon)
Sachet (see above)
3 cups beef broth
1 2-pound loaf sourdough bread , cut into 16 slices
12 ounces Bel Paese cheese , sliced thin
2 tablespoons plus 2 teaspoons Pickled Red Onions
4 teaspoons unsalted butter, room temperature
4 teaspoons grapeseed oil

Steps:

For the sachet:
For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
For pulled short ribs:
Preheat the oven to 325°F.
Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
To prepare each sandwich, begin by preheating the oven to 350°F.
Take 2 slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of pickled red onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven.
After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.

GRILLED CHEESE, PICKLE AND VIDALIA ONION SANDWICH

Grilled Cheese, Pickle and Vidalia Onion Sandwich image

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

Ingredients

2 slices whole wheat bread
1 -2 slice cheddar cheese
1 -3 tablespoon butter, softened
1 -2 kosher dill pickle (I use Sandwich Stackers, also Bread and Butter pickles work well, too)
1 -2 thinly sliced vidalia onion

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

Tips:

Use high-quality ingredients. The better the ingredients, the better the sandwich will be. Choose a good quality bread, cheese, and pickled onions.
Don't be afraid to experiment. There are many different ways to make a grilled cheese sandwich. Try adding different cheeses, meats, or vegetables. You can also change up the type of bread you use.
Grill the sandwich until it's golden brown and the cheese is melted and gooey. This will ensure that the sandwich is cooked through and has a nice crispy crust.
Serve the sandwich immediately. Grilled cheese sandwiches are best when they're hot and fresh.

Conclusion:

The grilled cheese and pickled onion sandwich is a classic comfort food that's easy to make and always delicious. With a few simple ingredients, you can create a sandwich that's perfect for a quick lunch or dinner. So next time you're looking for a satisfying meal, give this recipe a try.