Open-Face Grilled Cheese Sandwiches with Pickled Red Onions and Cucumbers

August 2010
Open-Face Grilled Cheese Sandwiches with Pickled Red Onions and Cucumbers

by 0 people

add your rating

Add a comment

Makes: 4 servings

Prep: 10 mins

Grill: 20 mins

  • 2/3 cup cider vinegar
  • 1/2 small red onion, thinly sliced
  • 1/3 cup sugar
  • 1 english cucumber, thinly sliced
  • 1 cup feta cheese crumbles
  • 1/2 cup goat cheese crumbles
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 baguette, split lengthwise and halved crosswise
  • 1 tomato, cored and thinly sliced
  • 2 tablespoons chopped fresh parsley
  1. Preheat a grill to high. Add the vinegar to a small saucepan, cover and bring to a boil over the grate, about 5 minutes. Stir in the onion and sugar until the sugar is dissolved; cover and return to a boil, about 2 minutes. In a large, heatproof bowl, pour the vinegar mixture over the cucumber; toss.
  2. Lower the grill heat to medium. In a medium bowl, combine the cheeses. Brush 2 tablespoons olive oil over the cut sides of the baguette. Arrange on the grate cut side down and grill until lightly toasted, about 1 minute; transfer to a work surface. Sprinkle each piece evenly with the cheese mixture, top with the tomato slices and drizzle with the remaining 1/4 cup olive oil. Transfer the baguettes cut side up to the grate, cover and grill for 3 minutes. Sprinkle with the parsley and serve with the pickled onions and cucumbers.
  • Season the pickling mixture with garlic and crushed red pepper.
  • Combine the cheeses with other Mediterranean-inspired ingredients, such as capers and olives, before grilling.
  • Swap in the pita rounds for the baguette.