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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.
Course Main Course
Cuisine American, Gluten Free
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 4
Calories 347kcal


  • 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
  • cup cottage cheese
  • 1 tablespoon Dijon Mustard
  • ½ teaspoon smoked paprika
  • 4 slices bread gluten free


  • 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.


Inspired by Rachel Ray


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