Best Inside Out Grilled Cheese With Fig Chutney And Caramelized Onions Recipes

Inside and out Grilled Cheese image

Provided by DrGaellon

Time 13m

Yield 1 serving(s)

Number Of Ingredients 3

1 1/2 tablespoons butter
2 slices white bread
1/2 cup grated sharp cheddar cheese

Steps:

Melt 1 tbsp butter in a non-stick skillet over medium-low heat. Place both slices of bread in the melted butter.
Top one slice with 6 tbsp of grated cheese and flip the second slice on top. Immediately top with 1 tbsp grated cheese. Add remaining butter to empty side of pan. When butter has melted, flip sandwich cheese side down in the melted butter. Top with remaining cheese.
When the first side is browned and crispy, 3-4 minutes, flip the sandwich. Cook until the second side is also crispy and brown, 2-3 minutes.
Cool 3-4 minutes, cut in half and serve.

Nutrition Facts : Calories 513.4, Fat 37.6, SaturatedFat 23.2, Cholesterol 105.1, Sodium 758.5, Carbohydrate 26, Fiber 1.2, Sugar 2.5, Protein 18.1

Inside-Out Grilled Cheese with Fig Chutney and Caramelized Onions image

Provided by Rhoda Boone

Yield Makes 2 servings

Number Of Ingredients 21

For the caramelized onions:
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large yellow onions, halved and very thinly sliced
3 thyme sprigs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the fig chutney:
1 1/2 cups chopped dried black mission figs
2 (3-inch) strips orange zest
2 tablespoons fresh orange juice
1/4 cup apple cider vinegar
2 tablespoons honey
3 thyme sprigs
1/4 cup chopped hazelnuts
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
For the sandwich:
8 ounces Halloumi cheese, sliced lengthwise into 4 (3/8-inch-thick) slices
1 tablespoon olive oil
1/2 cup baby arugula

Steps:

Make the caramelized onions:
Heat the olive oil and butter in a large skillet over medium heat. Add the onions and cook until softened, stirring occasionally, about 20 minutes. Reduce the heat to low, add 3 thyme sprigs, and continue to cook and stir until onions are completely soft and light brown in color, 30 to 40 minutes more. Remove from heat and discard thyme sprigs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Make the fig chutney:
In a medium pot over medium heat, cook the figs, orange zest and juice, vinegar, honey, 3 thyme sprigs, and 1/2 cup water. Stir occasionally until thickened and starting to break down, 12 to 15 minutes. Add additional water, 1 tablespoon at a time, if necessary to achieve a jammy consistency. Discard the orange zest and thyme sprigs, stir in the hazelnuts, and cook 2 minutes more. Remove from heat and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Assemble the sandwich:
Heat a grill or grill pan over medium high heat. Brush the slices of Halloumi on one side with 1 tablespoon olive oil. Place the oiled side on the grill and cook until browned, 1 to 2 minutes. Place one slice Halloumi, grilled side down, on a plate and layer 1/4 cup arugula, 2 tablespoons caramelized onions, and 2 tablespoons fig chutney on top. Top with another slice of Halloumi, grilled side up, to form a sandwich. Repeat with remaining Halloumi to make a second sandwich.
The leftover caramelized onions and fig chutney can be refrigerated for up to a week.