Give your grilled cheese sandwich an upgrade

This gourmet grilled cheese made with whole grain bread is my attempt to give a healthy twist to a classic sandwich. Like any red-blooded American, I love a classic grilled cheese on white bread. (A soft, Italian loaf works particularly well.) But I also appreciate the depth of flavor you can get from a whole grain bread.

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Choosing your bread for a gourmet grilled cheese

The choice of a hearty, seeded whole grain loaf brings things like fiber and vitamin E to your sandwich. But it also enhances the flavor and texture. The flavor of whole grains give balance to the direct, salty, tangy flavor of the cheese. And unlike a white bread, which can go mushy if you’re not careful, whole grain gives your sandwich a chewy, filling texture. And I’m a firm believer that the shock of multiple textures to the tongue can help make a dish more sexy.

I like a bread with seeds, like Dave’s Killer Bread. But this is YOUR sandwich. So choose a whole grain bread that will make the best grilled cheese for your taste.

Of course, I love a dish with balance and I think the sweetness of caramelized onions plus the sharp tang of dill pickles help to turn grilled cheese from a comfort food to a sensational flavor experience.  With my instructions below, you will learn how to make caramelized onions as well as learn the technique for how to make grilled cheese with a perfectly crisp texture and warm, melting center. (Although this is a gourmet grilled cheese, it really is an easy grilled cheese recipe.)

I like to think that this upgraded–aka gourmet–version of the sandwich is something you can serve to guests–and expect them to be impressed. Of course, as a healthy comfort food, this gourmet grilled cheese sandwich also a treat to make for that someone special, especially at the end of a rough day. (And don’t forget that cheese is an aphrodisiac.)

Make grilled cheese night an event  with wine

To enhance your grilled cheese experience, I recommend trying a new wine from my Wine of the Week column. Which one would I recommend? I think you’ll find quite a few gems there that will bring your taste buds joy. But, although it might surprise you to hear it, I enjoy a crisp Champagne like this Nicholas Feuillatte when I make this sandwich.

whole grain grilled cheese with dill pickles and caramelized onions

Print Recipe

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This recipe gives grilled cheese an upgrade by combining it with the crunch of dill pickles and the sweetness of caramelized onions, all served on a great, seedy loaf. 

Course Lunch, Main Course

Cuisine American

Dish Type sandwich

Diet and Health healthy-ish

Seasonal autumn, Father's Day, Halloween, winter

Ingredient cheese

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 2

Author Annette Tomei

Ingredients

For the Panini filling:

• 4 slices your favorite whole grain bread with seeds
• 2 tsp unsalted butter
• 1/2 cup grated cheddar (for the more adventurous palate Cotswald makes a nice twist on the flavor)
• 1/4 cup caramelized onions see recipe below
• 8 slices sandwichdill pickle or bread and butter pickles to cover bread

For the caramelized onions:

• 1 tsp butter
• 1/2 medium yellow onion thinly sliced
• salt

Instructions

For the Panini:

• Preheat Panini press or heat pan on stove top to medium heat.
• Butter the outside of each bread slice. Top 2 unbuttered slices with onion mixture and pickles. Divide cheese between the two sandwiches. Top with remaining bread.
• If using a saute pan, cook on the first side for 2-3 minutes and 1-2 minutes on second side or until both sides are golden and cheese is melted. In a Panini press, cook until grill marks are achieved on both sides.

For the caramelized onions:

• Heat saute pan over medium heat. Melt the butter and add the onions.
• Salt lightly to begin the caramelization process.
• Sweat onions for 5 minutes then add a smoked salt (I use Chef's Salt Bacon BBQ).
• Reduce heat to low and cook 20 minutes, stirring frequently to prevent burning.

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Annette Tomei

Chef, Wine Educator & Culinary Consultant at Wander, Eat and Tell

Annette Tomei is a chef, educator, writer, and cultural tourism consultant. She has a Master’s of Arts in Gastronomy and extensive education in wine and spirits including Italian Wine Scholar with Highest Honors. She is a classically trained chef and former restaurant owner. As a sought-after cooking instructor, she has created popular Port to Table cooking classes for Holland America and has contributed to several food books including Culinary Careers for Dummies. She currently works as a food, wine and spirits educator and consultant though her company, Wander, Eat and Tell. Learn more at http://wandereatandtell.com.

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