Open Faced Baked Cheese Sandwiches with Pickled Onions
Nothing compares to the indulgence of a hot, cheesy sandwich. But sometimes, you want to add a little gourmet flair. Our Open Faced Baked Cheese Sandwich is easy to make, and delivers flavors that will keep you coming back for more. It's delightfully melty, deeply satisfying, and ideal for a fast and easy meal.
Servings 4
Calories 347kcal
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