Prepare Pickled Red Onion: Combine red onion, olive oil, red wine vinegar, and oregano leaves in a small bowl. Season with salt and pepper. Cover and let stand for 2 hours. Drain. Refrigerate up to 1 week. Makes 1 cup.
From Gouda to Cheddar, homemade pickled red onions, and a crispy Parmesan-encrusted exterior... There's a reason we called the ultimate grilled cheese.
Servings and Ingredients
|Pickled Red Onions|
|1 red onion, thinly sliced|
|2 tbsp. Gustare Vita olive oil|
|1 tbsp. Gustare Vita red wine vinegar|
|¼ tsp. fresh oregano, chopped|
|Hy-Vee ground black pepper|
|¼ c. Pickled Red Onions|
|2 tbsp. Hy-Vee mayonnaise|
|1 ½ tsp. Gustare Vita pesto|
|3 tbsp. Hy-Vee unsalted butter, softened|
|4 (3/4-inch-thick) slices Hy-Vee Bakery garlic sourdough bread, 2-1/2 oz. each|
|2 tbsp. Hy-Vee finely shredded Parmesan cheese|
|⅔ c. Hy-Vee shredded sharp Cheddar cheese, divided|
|4 (1-oz. each) slices Gouda cheese, divided|
|6 slice(s) hot sopressata salami, (1/2-oz. each), divided|
|4 slice(s) tomato, divided|
|½ c. arugula, divided|
Things To Grab
- 2 small bowls
- Nonstick skillet
- Large heavy lid
Combine mayo and pest; set aside. Spread butter on bread. Sprinkle Parmesan cheese on butter; gently press into bread.
Layer 3 tablespoons Cheddar cheese, 1 slice Guda, half of pesto mixture, 3 slices salami, 2 tomato slices, 1/4 cup arugula, 2 tablespoons Pickled Red Onions, 2-1/2 tablespoons Cheddar cheese, and 1 slice Gouda between 2 bread slices with buttered sides on outside.
Preheat a nonstick skillet over medium-low heat. Place sandwich in skillet; weigh it down with a heavy lid. Grill 3 to 4 minutes on each side or until toasted and cheese is melted. Repeat for remaining sandwiches.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 95mg
- Sodium: 1090mg
- Total Carbohydrates: 25g
- Protein: 21g
Hy-Vee Seasons November 2020