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Inside-Out Grilled Cheese Sandwich With Red Onion Jam

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“Cool appetizers! Recipe courtesy of Chef Todd Downs via the Wisconsin Milk Marketing Board.”
READY IN:
30mins
YIELD:
12 appetizers
UNITS:
US

Ingredients Nutrition

  • Red Onion Jam
  • 2 red onions, peeled and cut in very thin match-sized strips
  • 14 cup salad oil
  • 12 cup rice vinegar
  • 14 cup grenadine
  • 1 lemon, juice of
  • 12 cup golden raisin
  • 1 tablespoon fresh thyme leave (or 1/2 teaspoon dried)
  • fresh ground black pepper, to taste
  • Sandwich
  • 12 slices whole grain bread, such as sunflower seed, 2 x 2-inch square and 1/8 inch thick, crusts removed
  • melted butter (about 1/3 cup)
  • 24 slices queso blanco or 24 slices queso blanco con frutas cheese, 2 x 2-inch square and 1/4 inch thick

Directions

  1. Red Onion Jam:
  2. Sauté red onion in the oil, cooking slowly until wilted, about 20 minutes. Do not brown. Add remaining jam ingredients. Cook for about 20 minutes, until thickened.
  3. Sandwich:
  4. Brush the bread slices on both sides with melted butter. Toast until golden brown.
  5. Heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese squares until golden brown on both sides.
  6. Place 12 of the cheese squares on a cutting board. Top each with a teaspoon of Red Onion Jam and then a slice of the toasted bread. Top bread with another teaspoon of Red Onion Jam. Top each sandwich with a slice of the remaining Queso Blanco cheese. Press sandwich together.
  7. If preparing ahead, warm sandwiches in a 350 degree F oven just before serving.

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