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+ servings
grilled cheddar cheese on whole grain bread

whole grain grilled cheese with dill pickles and caramelized onions

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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 mins
Cook Time 30 mins
Total Time 40 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.