whole grain grilled cheese with dill pickles and caramelized onions
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.
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.