Grilled Cheese Sandwiches with Broccolini and Sautéed Onions

A simple grilled cheese sandwich elevated with broccolini, sautéed onions, and red pepper flakes. An elegant twist on a classic!

I can’t think of a better way to start the week than with gooey grilled cheese sandwiches, can you? These ones are loaded with fontina, sharp cheddar, broccolini, and sautéed onions. 

I also added a hefty sprinkling of red pepper flakes, because it offers a touch of heat and seems to make everything better.  

Grilled cheese sandwiches are near and dear to my heart. Growing up, my best friend, Caroline, and I would always, always, always make them for lunch whenever we hung out together. It was our thing. Actually, she just ate them. I did the making part, but that is neither here nor there. 

I refused to use anything but the sharpest cheddar. Please don’t even mention those things that start with ‘k’ and end with ‘raft singles’ around me. We would always pair them (and subsequently dunk them) with a big bowl of lentil soup.

It was a simpler time. We must have literally made that meal hundreds of times over the years.

Thankfully my grilled cheese repertoire has expanded a bit and now I use all sorts of cheeses and add-in’s, like sautéed onions and broccolini.

I only use freshly grated cheese because the flavor comparison is incomparable. I really love the addition of grated fontina in this sandwich because it melts so beautifully.

This time I decided to bulk things up by adding sautéed onions and broccolini (you could easily swap in broccoli rabe for this!).

The vegetables are placed between two layers of grated cheese so that the sandwich holds together and melts evenly. The veggies gave this grilled cheese the best texture and make it extra hearty and filling. 

Grilled Cheese Sandwiches with Broccolini and Sautéed Onions

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Yield: 2 Servings

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

A simple grilled cheese sandwich elevated with broccolini, sautéed onions, and red pepper flakes. An elegant twist on a classic!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion halved and thinly sliced into half moons
• 4 ounces broccolini or substitute with broccoli rabe, sliced lengthwise (trim the ends of the stalks)
• ½ teaspoon dried red pepper flakes
• kosher salt
• 2 ounces grated fontina cheese
• 2 ounces grated sharp cheddar cheese
• 2 tablespoons unsalted butter room temperature
• 4 large thick slices of sourdough or whole-grain bread

Instructions 

• Heat the oil in a large skillet over medium heat. Add the sliced red onion and saute for 5 to 7 minutes, stirring occasionally.  The onions should be soft and lightly caramelized. If they start to crisp too quickly and get dry, add a tablespoon of water to deglaze the pan.
• Add the sliced broccolini to the skillet and continue to sauté over medium heat for an additional 3 to 4 minutes, or until the broccolini is fork tender. Add the red pepper flakes and stir to combine. Season to taste with salt and place mixture in a heatproof bowl and set aside. Clean and dry the skillet.
• Combine the grated cheeses together in a separate bowl. To assemble the sandwiches, spread butter (roughly ½ tablespoon) evenly onto the outside of each bread slice. Add a layer of cheese onto the bottom piece of bottom. Top with a layer of the vegetable mixture, and then add another handful of cheese. Add the top layer of bread.
• Heat the same skillet to medium-low heat. Cook the sandwiches until golden brown on each side, adjusting the heat as necessary. Slice sandwiches in half and serve immediately.

Serving: 1serving, Calories: 496kcal, Carbohydrates: 31g, Protein: 21g, Fat: 33g, Saturated Fat: 16g, Polyunsaturated Fat: 14g, Cholesterol: 76mg, Sodium: 984mg, Fiber: 4g, Sugar: 5g

Author: Laura / A Beautiful Plate

Course: Sandwiches

Cuisine: American