Hosted by Lethally Delicious
This sandwich went perfectly with the rainy and dreary weather we've had this week. I was a little hesitant of adding the tomato due to how juicy is was, but it turned out perfectly. We really enjoyed the extra flavor additions to our usual grilled cheese. I served it with a simple coleslaw for crunch and texture.
- 2 teaspoons canola oil
- 1 large red onion, finely diced
- Freshly ground black pepper
- 3 ounces sharp Cheddar, thinly sliced, divided
- 8 slices whole-wheat bread
- 3 ounces pepper Jack cheese, thinly sliced, divided
- 1 large or 2 medium beefsteak or hothouse tomatoes, sliced
- Cooking spray
Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches.
Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.
Recipe courtesy of Ellie Krieger
- 16 oz bag of coleslaw mix
- ½ cup mayonnaise
- 2 Tablespoons sugar
- 2 Tablespoons honey Dijon mustard
Place cabbage into a large bowl. Place mayonnaise, sugar, and honey mustard into a small bowl and mix together. Pour and stir into cabbage until combined. Serve immediately for a crunchy slaw or refrigerate for 1 hour for a more tender slaw.