Yield: 12
Red Onion Jam:
2 red onions, peeled, cut into 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 Tbsp. fresh thyme leaves or 1⁄2 tsp. dried, freshly-ground black pepper to taste
Sandwich:
12 slices seeded, whole grain bread, such as sunflower seed, 2”x2” square and 1⁄8” thick, crusts removed
1⁄3 cup melted butter
24 slices Queso Blanco or Queso Blanco con
Frutas cheese, 2” x 2” square and 1⁄4” thick
1. For 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.
2. For Sandwich: Brush the bread slices on both sides with melted butter. Toast until golden brown.
3. Heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese squares until golden brown on both sides.
4. 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°F oven just before serving.
Recipe and photo by Wisconsin Milk Marketing Board, Inc.
