Inside-Out Grilled Cheese Sandwich With Red Onion Jam

Cool appetizers! Recipe courtesy of Chef Todd Downs via the Wisconsin Milk Marketing Board.

• Ready In: 30 mins
• Yields: 12 appetizers

Ingredients

• Red Onion Jam

• 2  red onions, peeled and cut in very thin match-sized strips
• 1⁄4 cup  salad oil
• 1⁄2 cup rice vinegar
• 1⁄4 cup  grenadine
• 1  lemon, juice of
• 1⁄2 cup golden raisin
• 1  tablespoon fresh thyme leave (or 1/2 teaspoon dried)
•  fresh ground black pepper, to taste

• Sandwich

• 12  slices  whole grain bread, such as sunflower seed, 2 x 2-inch square and 1/8 inch thick, crusts removed
•  melted butter (about 1/3 cup)
• 24  slices queso blanco or 24  slices  queso blanco con frutas cheese, 2 x 2-inch square and 1/4 inch thick

Directions

1. Red Onion Jam:
2. Sauté red onion in the oil, cooking slowly until wilted, about 20 minutes. Do not brown. Add remaining jam ingredients. Cook for about 20 minutes, until thickened.
3. Sandwich:
4. Brush the bread slices on both sides with melted butter. Toast until golden brown.
5. Heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese squares until golden brown on both sides.
6. Place 12 of the cheese squares on a cutting board. Top each with a teaspoon of Red Onion Jam and then a slice of the toasted bread. Top bread with another teaspoon of Red Onion Jam. Top each sandwich with a slice of the remaining Queso Blanco cheese. Press sandwich together.
7. If preparing ahead, warm sandwiches in a 350 degree F oven just before serving.