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.
Jump to Recipe
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.
Caramelized Cheese & Maple Raisin Onions On Pumpernickel
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
- 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
- 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.
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.
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!
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Sylvia
4 comments
[…] This recipe is the final grilled cheese/cheeze in Menu 5, a meal that works for vegans, plant-based eaters, vegetarians, and carnivores. We started this menu out with some cheezy battered oven fries and egg-free roasted garlic mayo. We served the carnivores up a bacon-buttered grilled cheese, and offered up a twist on the ordinary for the vegetarians with a caramelized cheese & maple raisin onion on pumpernickel. […]
[…] count as plant-based, but vegans, I’ve got a grilled cheeze just for you. And one for the vegetarians, […]
[…] mayo, then got to grilling up some cheese/cheeze sandwiches, namely hot chili cheeze (vegan); caramelized cheese with maple raisins on pumpernickel (vegetarian); and bacon-buttered grilled cheese with bacon […]
[…] a vegan-friendly hot chili grilled cheese, based on my amazing 4 minute cheeze sauce, a fun vegetarian grilled cheese, and a bacon-buttered version for the carnivores among us. And, we’ve got something frosty […]