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Home » Sandwich Recipes » Open Faced Baked Cheese Sandwiches with Pickled Onions

Open Faced Baked Cheese Sandwiches with Pickled Onions

Published: Apr 22, 2016 by Wendy Polisi Modified: Sep 12, 2017 · 417 words. · About 3 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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These Open Faced Baked Cheese Sandwiches with Pickled Onions are a delicious way to elevate your cheese sandwich.  Paired with a salad, they make a great lunch or light dinner.
baked-cheese-sandwiches-2
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.)

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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.

[clickToTweet tweet="For an easy to make lunch that feels luxurious, try these Open Faced Baked Cheese Sandwiches." quote="For an easy to make #glutenfree lunch that feels luxurious, try these Open Faced Baked Cheese Sandwiches."]

baked-cheese-sandwiches
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.

Print Recipe
5 from 1 vote

Open Faced Baked Cheese Sandwiches with Pickled Onions

These Open Faced Baked Cheese Sandwiches with Pickled Onions are a delicious way to elevate your cheese sandwich.  Paired with a salad, they make a great lunch or light dinner.
Prep Time10 mins
Cook Time32 mins
Total Time42 mins
Course: Main Course
Cuisine: American, Gluten Free
Servings: 4
Calories: 347kcal
Author: Wendy Polisi

Ingredients

  • Onions
  • ¼ cup apple cider vinegar
  • ¼ 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
  • ⅓ cup cottage cheese
  • 1 tablespoon Dijon Mustard
  • ½ teaspoon smoked paprika
  • 4 slices bread gluten free

Instructions

  • In a small saucepan, bring vinegar to a simmer. Remove from heat and add onion, salt and pepper. Allow to sit for 15 minutes.
  • Preheat oven to 400 degrees. Heat an ovenproof skillet over medium heat.
  • In a medium bowl, combine fontina, parmesan, cottage cheese, mustard and smoked paprika.
  • 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.
  • Drain onions and place on top of sandwiches. Serve with a salad.

Notes

Inspired by Rachel Ray

Nutrition

Calories: 347kcal | Carbohydrates: 22g | Protein: 22g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 935mg | Potassium: 175mg | Fiber: 1g | Sugar: 7g | Vitamin A: 630IU | Vitamin C: 2.1mg | Calcium: 557mg | Iron: 1.5mg
Baked-Cheese-Sadwiches

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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Regan @ Healthy Aperture

    April 22, 2016 at 2:43 pm

    Wendy I'm totally with you on this. I'd much rather have a lunch date and be in bed by 8:30 🙂 This recipe looks super yummy!

    Reply
  2. Serena Ball

    April 23, 2016 at 3:29 am

    Loving the onion pickles...and who doesn't like cheese sandwiches. But why do i never buy fontina....great idea!

    Reply
  3. Shannon Graham

    October 10, 2017 at 10:33 pm

    5 stars
    I've never pickled onions before! That sounds like a delish addition!

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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