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

By Mary-2

Ingredients

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

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

Preheat a grill to high. 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 tablespoons
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 cup 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.