This week, I had the privilege of being named an honoree for the ‘Eye Candy’ category for BlogHer16 – Voices Of The Year awards. My Instagram page was chosen for its photography, and it was pretty neat. An image from our Pesto Pasta also got some accolades. It was chosen to be displayed at the Roberts Camera Gallery Night next month in Indianapolis, Indiana. It’s all very humbling. I decided, what better way to celebrate than to make a dish for you? With cheese, of course.
A grilled cheese sandwich dates back to the early 1900’s. It was always quite basic, where bread and cheese completed whole meals. I specifically remember the first grilled cheese and pickle sandwich I ate in high school. It was after swim practice, and my best friend and I went over to her house. Big John put down lunch on our plates, straight off the skillet. I couldn’t believe my eyes. Her dad made us sandwiches with pickle slices atop melted cheddar. I wasn’t sure whether to hurl or pretend I wasn’t hungry. However, I was starving. My friend mentioned to just try it, and that it was great. I did, and it was. It was incredible. So incredible, in fact, a go to snack of mine has always been pickles and cheese. Even when I’m not pregnant.
Today, grilled cheese sandwiches are made all over the world in different variations. I’m a huge block cheese fan. My favorite thing to do is walk around quality cheese shops to look, smell and read about all the different cheeses laid out beside big wheels. The process of making cheese is complex, requiring patience and great skill. It’s an art form, really. Murray’s cheese is my favorite. I am obsessed with their cheeses. Literally…..obsessed.
With this grilled cheese sandwich, I wanted to take things to another level. Gruyere is extremely popular. It melts beautifully in sandwiches, and has a rich yet mild flavor to it. This recipe can be wonderfully paired with a French Riesling, making a complete meal. You won’t need a side dish. The sandwich is messy, but in a sophisticated way. With a Riesling, you’ll be the classiest host at your dinner party. Not with my children around, however. When this sandwich was in the oven, my kids asked me if ‘the oven pooped?’ I took it as a compliment. When cheese smells a bit stinky, you know it’s excellent.
Make sure you caramelize those onions for awhile. You’ll want them to be pretty sugary before putting on this sandwich. Gruyere cheese likes a sweet and salty mix. So, caramelized onions slapped on dill pickles will make Gruyere happy. The gluten free bread I used in this dish was made by The Essential Baking Company. It’s fantastic and I always use it for breaded chicken. It was great with this grilled cheese sandwich.
Thanks for all the support you’ve given this blog, since its launch in November of 2015. It really means so much. Enjoy this grilled cheese sandwich, stepped up a notch. I would definitely eat it alone as a meal, with nothing on the side. Cheese is heavy for me at times, and this sandwich was great by itself. I loved every bite. Try that French Riesling with this if you want to spice things up a bit. It’s also referred to as a an ‘off-dry’ wine.
Grilled cheese. Pickles. Gruyere. Gluten free toast. Wine. Readers. What more can I ask for? Besides more cheese, of course.
Grilled Cheese Sandwich
A grilled cheese, gluten free sandwich like no other!
- 1 Sweet onion Sliced
- 2 slices Gluten free bread I used The Essential Baking Co. bread
- 2 pieces Gruyere cheese block - rind removed thinly sliced ( up to 1/4 inch thick)
- Large dill pickle - thinly sliced lengthwise
- 1 tbsp Olive oil
- 2 tbsp Butter
- FOR CARAMELIZED ONIONS:
- Heat olive oil on skillet to medium low.
- Add sliced onions and stir.
- Continue to stir every 5 minutes for about 30 minutes.
- Lower heat to prevent burning, if needed.
- Add remaining butter when onions are golden brown.
- Stir, then remove skillet from heat.
- FOR SANDWICHES:
- Preheat oven to 400 degrees.
- Spread remaining butter on one side of each bread piece.
- On a baking sheet, place bread pieces buttered side down.
- On two bread pieces, place one slice of Gruyere on each.
- On the remaining two pieces, layer onions, then pickle slices.
- Place baking sheet in oven for 5-10 minutes, watching sandwich closely.
- When toasted and cheese is melted throughly, remove baking sheet from oven.
- Take bread pieces with cheese, and place atop each pickle & onion piece.
- Then flip sandwich over.
- Remove sandwiches from baking sheet and plate.
- Let sit for a minute to cool, then eat whole or slice in half.
- Use a wet nap.....and drink your wine.
- *You can use more cheese, depending on desire and tummy strength.
- *Stovetop and oven times may vary, so keep this in mind.