Grilled Cheese with Pickled Onions & Arugula

Take your grilled cheese to the next level with a sharp, aged cheddar beautifully balanced by tangy pickled onions and spicy arugula.  It’s quick, simple and completely delicious.

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2 tbsps of butter, softened

2 slices of bread, your choice

1/2 cup of grated Ilchester Cheddar with Malt Whisky

1/4 cup of McEwan’s Own Pickled Onions

A handful of fresh arugula

Butter one side of each slice of bread and lay one slice butter side down.

Top the bread with half of the grated cheddar, McEwan’s Own Pickled Onions and arugula.

Sprinkle on the rest of the cheese and top with the second slice of bread, butter side up.

Heat a pan over medium heat and place your sandwich gently into the pan.

Grill the sandwich until the bottom is just starting to turn golden and the cheese has begun to melt, about a minute or two depending on how hot your stove is.

Carefully flip the sandwich and give it a good press with a spatula. Ensure maximum contact with the pan.

Grill until golden brown on that side (another minute or two) and then flip again. Press the sandwich down with your spatula and grill again for 30 seconds to a minute until the other side is crispy.

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Rasa Fawkes, This Fox Cooks
Enthusiastic Cook, Fashion Lover and IT Geek who loves to dress up, entertain and feed people
Twitter: @ThisFoxCooks
Instagram @ThisFoxCooks

 

Caramelized Onion and Date Chutney Grilled Cheese

Embrace the rainy days with this simple and comforting caramelized onion and date chutney grilled cheese sandwich. Cheesy and flavourful, it is fancy enough for a weekend dinner or cut into smaller squares for a party appetizer!

3 tbsp Olive Oil
2-3 Cooking Onions, cut into half moons
1/2 tsp Brown Sugar
1/2 tsp Sea Salt
1 tbsp Unsalted butter
4 slices Light Rye or Sourdough Bread
2 heaping tsp McEwan’s Own Date and Raisin Chutney
3/4 cup Aged White Cheddar, grated
Fresh Black Pepper to Taste

grilled cheese

Heat olive oil on medium low heat in a heavy bottom skillet. Sauté onions slowly for 25 minutes stirring occasionally.

After about 10 minutes add the black pepper.

Once you have reached the 25 minute mark, stir in the small amount of brown sugar and remove from heat. Season with sea salt and pepper.

Butter the outside of the bread. Top each slice of bread with a heaping teaspoon of McEwan’s Own Date and Raisin Chutney, aged white cheddar and the caramelized onions.

Press together both pieces and cook in a heavy cast iron or heavy bottom pan for 5 minutes a side or until golden brown.

Rachel Barbaro, Friendly Food Snobs
Food blogger and friendly food snob
Twitter @Rachel_Barbaro
Instagram @rachelbarbaro