Pickled onions add a unique twist to a classic grilled cheese with gruyere.
Ingredients
- 1 La Brea Bakery Country White Sourdough Loaf, sliced into 8 slices
- ⅓ cup extra virgin olive oil
- 2 ½ tablespoons white wine vinegar
- Salt and freshly ground black pepper, to taste
- 2 medium yellow onions, sliced into ⅛-inch-thick slices
- Butter, for cooking sandwiches
- ¼ cup whole grain mustard
- 16 slices gruyere cheese
Preparation
- In a medium bowl, combine the oil, vinegar, salt, and pepper. Add the onions, toss to coat, and allow to marinate for 15 to 20 minutes at room temperature. Season with more vinegar, salt, and pepper, to taste.
- Butter one side of each slice of bread and arrange buttered side down on a work surface. Spread an even layer of mustard over the bread and cover with half of the cheese slices. Scatter the marinated onions on top and place the remaining cheese slices over the onions. Put the top slices of bread over the cheese, buttered side up. Cook the sandwiches over medium heat until the bread is golden brown and the cheese has melted, 3 to 5 minutes per side. Serve.
