Open-Face Grilled Cheese Sandwiches with Pickled Red Onions and Cucumbers

By ccavaletti

Ingredients

• 2/3c2/3 c cider vinegar
• 1/2small1/2 small red onion, thinly sliced
• 1/3c1/3 c sugar
• 11 english cucumber, thinly sliced
• 1c1 c feta cheese crumbles
• 1/2c1/2 c goat cheese crumbles
• 1/4c1/4 c plus 2 Tbsp extra-virgin olive oil
• 11 baguette, split lengthwise and halved crosswise
• 11 tomato, cored and thinly sliced
• 2Tbsp2 Tbsp chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat grill to high. (I used the oven)

Add the vinegar to a small saucepan, cover and bring to a boil over the grate, about 5 minutes. Stir in the onion and sugar until the sugar is dissolved; cover and return to a boil, about 2 minutes.

In a large, heatproof bowl, pour the vinegar mixture over the cucumber; toss.

Lower the grill heat to medium. In a medium bowl, combine the cheeses. Brush 2 Tbsp olive oil over the cut sides of the baguette.

Arrange on the grate cut side down and grill until lightly toasted, about 1 minute; transfer to a work surface.

Sprinkle each piece evenly with the cheese mixture, top with the tomato slices and drizzle with the remaining 1/4 c olive oil.

Transfer the baguettes cut side up to the grate, cover and grill for 3 minutes.

Sprinkle with the parsley and serve with the pickled onions and cucumbers.

From Everyday with Rachael Ray.