Open Faced Baked Cheese Sandwiches with Pickled Onions

These Open Faced Baked Cheese Sandwiches with Pickled Onions are part of this month’s Recipe Redux, where a group of bloggers get together and share recipes on a common theme. Make sure you check out more amazing lunch recipes below!

If I had to pick one meal as a favorite, it would be lunch.

As I get older, a heavy or indulgent meal at night usually doesn’t sit right, and I’m not a big fan of breakfast foods.

I prefer eating at lunchtime so much that if hubby and I are going to go on a date, this is when we do it. (Let’s forget for a minute that I often fail to make it up past 8:30 and this also contributes to the tendency to choose lunch dates over dinner dates.)

With three kids and a home business, spending a lot of time on lunch isn’t always an option.

So I feed my inner foodie with recipes like today’s Open Faced Baked Cheese Sandwiches with Pickled Onions.

It is so easy to put together but feels special. I often make the onions ahead.

Together with a salad like this Kale Salad, and I’ve got a meal that is both healthy and luxurious.

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Open Faced Baked Cheese Sandwiches with Pickled Onions

Inspired by Rachel Ray

Author Wendy Polisi

Ingredients

• Onions
• 1/4 cup apple cider vinegar
• 1/4 cup rice wine vinegar
• 1 tablespoon maple syrup
• 1 yellow onion shaved
• Salt and pepper
• Sandwich
• 4 ounces fontina cheese grated
• 4 ounces Parmesan cheese grated
• 1/3 cup cottage cheese
• 1 tablespoon Dijon Mustard
• 1/2 teaspoon smoked paprika
• 4 slices bread gluten free

Instructions

1. In a small saucepan, bring vinegar to a simmer. Remove from heat and add onion, salt and pepper. Allow to sit for 15 minutes.
2. Preheat oven to 400 degrees. Heat an ovenproof skillet over medium heat.
3. In a medium bowl, combine fontina, parmesan, cottage cheese, mustard and smoked paprika.
4. Spray the skillet well with oil. Add top bread slices with cheese mixture and add to skillet, cheese side up. Cook for about 3 minutes, until the bottom browns. Add a tomato slice and transfer to the oven. Cook for 7 to 10 minutes, until lightly browned. Remove from oven and transfer to serving plates.
5. Drain onions and place on top of sandwiches. Serve with a salad.