
Our Cousin Ian made us these amazing grilled cheese sandwiches this weekend using our Traditional 18-year aged Dark Balsamic Vinegar and the Mushroom & Sage Infused EVOO. The combination of the sweet, balsamic-reduced onions and the savory flavour from the cheese and EVOO is just magic.
Our Cousin Ian made us these amazing grilled cheese sandwiches this weekend using our Traditional 18-year aged Dark Balsamic Vinegar and the Mushroom & Sage Infused EVOO. The combination of the sweet, balsamic-reduced onions and the savory flavour from the cheese and EVOO is just magic.
Servings | Prep Time | Cook Time |
4sandwiches | 5min | 10min |
Servings | Prep Time |
4sandwiches | 5min |
Cook Time |
10min |
Ingredients
- 340 grams shredded cheese divided into 4 portions
- 1 medium yellow onion finely diced
- 60 ml Frescolio Traditional 18-year Aged Dark Balsamic Vinegar
- 8 slices bread we like rye
- butter to coat pan
- 4 tbsp brown sugar
- 2 medium apples sliced
- 120 ml Frescolio Mushroom and Sage Infused Olive Oil
Servings: sandwiches
Units:
Ingredients
Servings: sandwiches
Units:
|
Instructions
- In a small pan, melt butter until sizzling then add onions. Sweat onions 5-7 minutes or until almost clear. Add balsamic vinegar and simmer on medium heat 3-5 minutes. Add brown sugar and reduce over medium-low heat for 7 minutes or until balsamic vinegar thickens.
- In a large frying pan, brush or drizzle each slice of bread with 1 tsp of EVOO. Layer onions onto bread, add one half portion of cheese on top. Then add three apple slices and finish with the other half portion of cheese. Add final slice of bread, brush or drizzle with EVOO and flip once the bread is golden brown.
Recipe Notes
For the cheese, we like Bothwell Cheese's three cheese blend of Gouda, White Cheddar and Monterey Jack.
This recipe uses Frescolio's Wild Mushroom & Sage Infused EVOO and the Traditional 18-year Aged Dark Balsamic Vinegar. You could also try it with any of the following EVOO or Balsamic Vinegar for a different taste: