Number of Servings: 12
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 syrup
juice of 1 lemon
1/2 cup golden raisins
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried freshly-ground black pepper to taste
Sandwich:
12 slices seeded, 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 Wisconsin queso blanco or queso blanco con frutas cheese, 2 x 2-inch square and 1/4 inch thick
Red Onion Jam:
Saute 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.
Sandwich:
Brush the bread slices on both sides with melted butter. Toast until golden brown.
Heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese squares until golden brown on both sides.
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.
If preparing ahead, warm sandwiches in a 350 degree F oven just before serving.
Recipe by Chef Todd Downs