Every time we do one of these Rachael Ray weeks, there’s always one recipe that stands out and we really look forward to. This time, it was this recipe.
The meal turned out great, and was a really nice summer meal. It was a rainy day here, so we didn’t use the barbeque, just the oven and it turned out just as well. It even kept well for leftovers for lunch today, nothing like a meal out of a toaster oven at work!
(And yes, I ate soft cheeses while pregnant – pasteurized soft cheeses that were heated. I think we’ll both live)
Open-Face Grilled Cheese Sandwiches with Pickled Red Onions and Cucumbers
Serves: 4 Prep: 10 min Grill: 10 min
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
1. 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 2m inutes. In a large, heatproof bowl, pour the vinegar mixture over the cucumber, toss.
2. 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 minutes; 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.
No recipe tomorrow, I didn’t cook tonight and won’t get to cook tomorrow night either. Should be back on track on Wednesday and Thursday, then I think that completes the “week” of Rachael Ray goodness for this time!