Gjetost Cheese & Maple Raisin Onions on Pumpernickel

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breakfast, dinner, egg free, featured, lunch, snack, vegetarian

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This vegetarian-friendly sandwich features a Norwegian cheese called Gjetost Ski Queen. This cheese is not your standard fare, it’s caramelized during the production process, making it sweet and decadent and yeah, OK, a little bit fudgy even.

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IG_caramelized_cheese_stacked_MG_2205

Probably hard to imagine that but if you’re the adventurous type, I obviously think you should give it a go! The maple raisin onions add another level of flavour and texture and the whole thing is packaged up between some savoury slices of pumpernickel.IG_cropped_caramelized_cheese_plate_IMG_2213

Caramelized Cheese & Maple Raisin Onions On Pumpernickel
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

This vegetarian-friendly sandwich features a Norwegian cheese called Gjetost Ski Queen. This cheese is not your standard fare, it’s caramelized during the production process, making it sweet and decadent and yeah, OK, a little bit fudgy even. Paired with Maple Raisin Onions (recipe included) and pumpernickel bread.

Course: dinner, dinner, lunch, side
Cuisine: American
Keyword: gjetost cheese, grilled cheese sandwich, norweigan cheese
Diet: vegetarian
Servings: 1 sandwich
Author: Sylvia Eastman
Ingredients
Maple Raisin Onions
  • 1 cup sweet onion, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons raisins
  • 1 tablespoon maple syrup
Sandwich
  • 2 slices pumpernickel bread
  • 1 tablespoon butter
  • 1/4 cup grated Gjetost cheese {or more, to taste}
  • 2 tablespoons maple raisin onions
Instructions
To make the Maple Raisin Onions
  1. Heat the olive oil in a heavy pan over medium heat. Add the onions and raisins and cook for about 10 to 15 minutes, stirring every few minutes until they are brown and caramelized. Stir in the maple syrup.

    Turn the heat down low and prepare the sandwiches. 

To make the Sandwiches
  1. Heat a heavy pan.

    Butter one side of the pumpernickel and place it butter side down in the pan. Top with the grated cheese and onions. Butter the second slice of bread and place it butter side up. Grill each side for about 2 minutes until the cheese has melted and the bread is toasted and crunchy.

Recipe Notes

Maple Raisin Onions

This recipe will make about a cup of onions. You only need about 2 tablespoons per sandwich. It's a great condiment on other sandwiches as well. It will keep for about 3-5 days, in a sealed container in the fridge. 

shredded_ski_cheese_IMG_2223

Ski Queen Gjetost Cheese

Make it a Meal

This sandwich was originally part of my Make it a Meal series, where I make plant-based menus with vegetarian and omni-friendly variations. This one is from Menu 5, “Say Cheese” and that meal features cheezy battered oven fries, a bacon buttered sandwich for the carnivores, and vegan-friendly hot chili grilled cheeze, and dessert in the form of mandarin creamsicles.

Check out some of my other menus from the series, including Chili Night, Thai One On, Don’t Fritter it Away, and Peas & Love.

I’d Love to Hear from You!

Let me know what you think! Scroll on down below to leave a comment or head on over to my Facebook page. And don’t forget to follow not not on Instagram @notnotnutritious and/or Pinterest.

Sylvia

4 thoughts on “Gjetost Cheese & Maple Raisin Onions on Pumpernickel”

  1. Pingback: Cheeze-y Battered Oven Fries – Recipe 1 of Menu 5: “Say Cheese!” – not not nutritious

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  3. Pingback: Bacon-Buttered Grilled Cheese with Bacon Skewer (Menu 5, Recipe 2) – not not nutritious

  4. Pingback: Hot Chili Grilled Cheeze & 4 Minute Sauce! (Menu 5: Say Cheese!) – not not nutritious

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