Give your grilled cheese an upgrade
This whole grain grilled cheese is my attempt to give a healthy twist to a classic sandwich. Like any red-blooded American, I love a grilled cheese on white bread. (A soft, Italian loaf works particularly well.) But I also appreciate the depth of flavor you can get from grilled cheese on a whole grain bread. 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.
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.
Make grilled cheese night an event and serve it 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 one when I make this sandwich.
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.
- 4 slices your favorite whole grain bread with seeds
- 2 tsp unsalted butter
- 1/2 c grated cheddar (for the more adventurous palate Cotswald makes a nice twist on the flavor)
- 1/4 c caramelized onions see recipe below
- 8 slices sandwichdill pickle or bread and butter pickles to cover bread
- 1 tsp butter
- 1/2 medium yellow onion thinly sliced
- 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.
- 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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