Grilled cheese sandwich with pickled Spanish onion

AT A GLANCE

  • Serves 4 people

Any strong or stinky cheese will work with this recipe.

  • 8 slices sourdough bread
  • 100 gm butter, softened
  • 120 gm soft goat’s cheese
  • 180 gm each Gruyère and Tilsit, finely grated
  •  
  • Pickled Spanish onion
  • 120 ml red wine vinegar
  • 2 tbsp caster sugar
  • 2 Spanish onions, finely shaved
  • 1 tbsp coriander seeds, dry roasted and coarsely crushed
01   For pickled Spanish onion, combine 1 tbsp red wine vinegar and sugar in a small saucepan. Stir over medium heat until sugar dissolves, remove from heat, add remaining vinegar, onion and coriander seeds. Set aside until lightly pickled (15 minutes).
02   Preheat a char-grill over medium-high heat. Spread one side of bread slices with butter and turn over. Spread half the slices (unbuttered side) with goat’s cheese and sprinkle with grated cheeses. Sandwich with remaining bread (buttered side up). Grill sandwiches, pressing with a spatula until golden and cheese melts (1-2 minutes each side). Serve with pickled Spanish onion.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

Drinking Suggestion:

HOPPY PALE ALE. , suggested by MAX ALLEN

FEATURED IN

Feb 2009

Feb 2009

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