Grilled Cheese, Pickle and Vidalia Onion Sandwich

Grilled Cheese, Pickle and Vidalia Onion Sandwich

21 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Lainey
Recipe by  Lainey

“I came up with this recipe because I always enjoy pickles on the side with my basic grilled cheese sandwich. So one day I decided just to put my pickles on the sandwich in addition to some other favorite ingredients. I think it turned out really delicious!”

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Ingredients

Adjust Servings

Original recipe yields 1 sandwich

Directions

  1. Butter one side of each slice of bread with 1 tablespoon of butter. Melt the remaining tablespoon of butter in a skillet over medium heat. Place one bread slice butter-side-down into the skillet, and top with the Cheddar cheese, pickle slices, and onion. Place the remaining slice of bread butter-side-up onto the sandwich. Cook until crispy and golden brown on both sides, 5 to 7 minutes.

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Reviews (21)

Rate This Recipe
lovestohost
19

lovestohost

Thanks for the *push* I needed to step out of my childhood grilled cheese w/White American and yellow mustard standby. I didn't have any cheddar, so I did use provolone and white American and I also added ham for some protein, but it would have been fantastic w/out the ham (and w/whatever cheese you prefer) as well! I liked this so much, I may just have one for lunch today, too...

Kimberly
16

Kimberly

I used regular yellow onion, sauteed a little bit first, and very thin slices of cheddar and mozzarella. I also just used cooking spray instead of butter and this sandwich was excellent. What a good idea.

Christina
14

Christina

This was sooooo good! I had white cheddar and american, so I just combined both. Also, I used white bread. This was really tasty and we all enjoyed the combination of flavors. I will be making these again! Thanks for sharing. :)

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Nutrition

Amount Per Serving (1 total)

  • Calories
  • 683 cal
  • 34%
  • Fat
  • 55.3 g
  • 85%
  • Carbs
  • 26.2 g
  • 8%
  • Protein
  • 22.1 g
  • 44%
  • Cholesterol
  • 151 mg
  • 50%
  • Sodium
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

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