Best 7 Grilled Cheese And Short Rib Sandwiches With Pickled Caramelized Onions And Arugula Recipes

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Indulge in a symphony of flavors with our Grilled Cheese and Short Rib Sandwiches, an exquisite culinary creation that elevates the classic comfort food to new heights. Tender short ribs, slow-cooked in a rich and flavorful broth, are nestled between two slices of golden-brown, buttery grilled cheese, creating a harmonious blend of textures and tastes. Pickled caramelized onions, with their sweet and tangy notes, add a delightful complexity to each bite, while peppery arugula brings a refreshing touch. This sandwich is not just a meal; it's an experience that will leave your taste buds dancing. Alongside this star dish, discover recipes for the tantalizing accompaniments: velvety smooth cauliflower soup, a refreshing fennel and orange salad, and the perfect chocolate chip cookies for a sweet ending.

Let's cook with our recipes!

SHORT RIB GRILLED CHEESE WITH PICKLED RED ONIONS AND CREMA



Short Rib Grilled Cheese with Pickled Red Onions and Crema image

Provided by Food Network

Time 6h5m

Yield 8 servings

Number Of Ingredients 19

2 pounds boneless short ribs, cut into 1-inch cubes
2 cups soy sauce
1 cup mirin
1/2 cup garlic powder
3 cloves garlic, crushed
2 sprigs fresh thyme
3 cups white vinegar
1/4 cup salt
1/4 cup sugar
5 red onions, sliced 1/3-inch-thick
4 cups sour cream
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup mirin
1/4 cup rice vinegar
16 slices sourdough bread
2 ounces sliced mozzarella
2 ounces shredded Cheddar
Oil, for grilling sandwiches

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.

CARAMELIZED ONION GRILLED CHEESE



Caramelized Onion Grilled Cheese image

How to elevate the classic grilled cheese? How about filling thick slices of brioche with three cheeses, fresh herbs, a splash of prosecco and a spoonful of Dijon mustard? Add a jammy onion spread inspired by the flavors of French onion soup and you've got one unbeatable sandwich!

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 small yellow onion, thinly sliced
1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere cheese
1/4 cup diced Robiola cheese
1 tablespoon prosecco
2 teaspoons fresh parsley, chopped
1 clove garlic, minced
Four 1-inch-thick slices brioche

Steps:

  • Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
  • Heat a griddle over medium heat.
  • Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.

FRENCH ONION GRILLED CHEESE



French Onion Grilled Cheese image

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

4 tablespoons unsalted butter
1 pound yellow or Vidalia onions, peeled, halved and thinly sliced
Kosher salt and black pepper
2 teaspoons sherry, red-wine or white-wine vinegar (optional)
4 ounces Gruyère cheese, grated
4 slices bread, cut no wider than 1/2-inch thick

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 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

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 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

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.

SHORT RIB GRILLED CHEESE



Short Rib Grilled Cheese image

Provided by Food Network

Categories     main-dish

Time 5h40m

Yield 5 sandwiches

Number Of Ingredients 25

Short Ribs:
4 pounds beef short ribs, bone in
2 tablespoons canola oil
2 cups cola, such as Coca-Cola
2 cups soy sauce
2 cups Chinese rice wine
5 cloves garlic, crushed
5 green onions
One 2-inch knob ginger, peeled and chopped
Onion Jam:
2 tablespoons olive oil
2 large red onions, sliced
1/4 cup light brown sugar
1 tablespoon honey
3/4 cup dry red wine
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
Grilled Cheese:
10 slices sourdough bread
4 tablespoons butter
10 slices American cheese
10 slices cheddar cheese
5 slices Swiss cheese
Marinara sauce, for dipping

Steps:

  • For the short ribs: Preheat the oven to 300 degrees F.
  • Trim excess fat and sliverskin from the short ribs and then slice between the bones. Heat the canola oil in a large skillet and sear the short ribs, working in batches.
  • Transfer the ribs to a hotel pan or roasting pan. Add the cola, soy sauce, rice wine, garlic, green onions, ginger and 2 cups water. Cover with foil and transfer to the oven. Braise for 4 hours, until tender. Shred the short ribs.
  • For the onion jam: Heat the olive oil in a large skillet. Add the red onions and saute until caramelized, about 10 minutes. Add the brown sugar and honey, and deglaze with the red wine. Stir in the salt, pepper and balsamic. Cook until reduced to a jam consistency. Chop in a food processor.
  • For the grilled cheese: Preheat a griddle over medium heat. Toast the sourdough slices and then spread them with the butter. Place five of the buttered slices on the griddle; divide the American, cheddar and Swiss cheeses evenly among them. Top each with 5 heaping tablespoons of the shredded short ribs and 1 tablespoon of the onion jam. Cover with a second slice of the toasted bread and cook until the cheeses have melted. Slice in half and serve with marinara sauce, for dipping.

GRILLED CHEESE WITH CARAMELIZED ONIONS



Grilled Cheese with Caramelized Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings (1 1/2 sandwiches per person)

Number Of Ingredients 7

2 tablespoons canola oil
5 tablespoons unsalted butter, softened
2 large onions, sliced
2 teaspoons sherry vinegar
1 teaspoon sugar
12 slices rustic Italian bread (each about 1/2-inch thick)
8 ounces Gruyere, thinly sliced

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.

Tips:

  • Choose high-quality ingredients. This will make all the difference in the final flavor of your sandwich. Look for short ribs that are well-marbled and have a good amount of meat on them. Use a good quality cheese that melts well, such as cheddar, Gruyère, or fontina. And make sure to use fresh, flavorful vegetables.
  • Cook the short ribs properly. The short ribs should be cooked until they are fall-off-the-bone tender. This can be done in a slow cooker, a Dutch oven, or even in the oven. Just make sure to braise them in a flavorful liquid, such as beef broth or red wine.
  • Make the pickled caramelized onions ahead of time. These onions can be made up to a week in advance, so they're a great way to save time on busy weeknights. Simply slice some onions, caramelize them in a pan with some butter and sugar, and then pickle them in a mixture of vinegar, water, and spices.
  • Assemble the sandwiches carefully. Once all of your ingredients are prepared, it's time to assemble the sandwiches. Start by buttering two slices of bread. Then, layer on the cheese, short ribs, pickled onions, and arugula. Finally, top with the remaining slice of bread and butter the top.
  • Grill the sandwiches until golden brown. Heat a large skillet or griddle over medium heat. Once the skillet is hot, add the sandwiches and cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.

Conclusion:

These grilled cheese and short rib sandwiches are the perfect comfort food for a cold winter day. They're packed with flavor and sure to please everyone at your table. So next time you're looking for a delicious and easy meal, give these sandwiches a try.

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