Grilled Cheese Sandwich with Pickled Spanish Onion

Parmesan-Crumbed Lamb Cutlets

8 slices sourdough bread
100 gm butter, softened
120 gm soft goat’s cheese
180 gm each Gruyère and Tilsit, finely grated

Pickled Spanish onion
120 ml red wine vinegar
2 tbsp caster sugar
2 Spanish onions, finely shaved
1 tbsp coriander seeds, dry roasted and coarsely crushed


For pickled Spanish onion, combine 1 tbsp red wine vinegar and sugar in a small saucepan. Stir on the Simmering Plate until sugar dissolves, remove from heat, add remaining vinegar, onion and coriander seeds. Set aside until lightly pickled (15 minutes).

Spread one side of bread slices with butter and turn over. Spread half the slices (unbuttered side) with goat’s cheese and sprinkle with grated cheeses. Sandwich with remaining bread (buttered side up). Grill sandwiches straight onto the Simmering Plate with bake-o-glide underneath or on a grill pan, pressing with a spatula until golden and cheese melts (1-2 minutes each side). Serve with pickled Spanish onion.

Recipe is from