A simple grilled cheese sandwich lifted by broccolini, sautéed red onions, and a sprinkle of red pepper flakes — an elegant spin on a classic comfort-food favorite.
There’s something irresistible about a gooey grilled cheese to start the week. This version combines melting fontina and sharp cheddar with tender broccolini and caramelized red onions for depth of flavor and texture. A pinch of red pepper flakes adds a subtle heat that brightens the sandwich without overpowering it.
Grilled cheese has always been a comfort-food staple for me. Growing up, my friend Caroline and I made them whenever we got together — she loved eating them and I loved making them. We insisted on sharp cheddar and would dunk our sandwiches into bowls of warm lentil soup for a simple, satisfying meal.
Over the years I’ve expanded my grilled cheese repertoire, exploring different cheeses and add-ins. For this sandwich I prefer freshly grated cheese — the flavor and melt are noticeably better — and mixing fontina with sharp cheddar gives the filling a silky, slightly nutty richness.
To make the sandwiches more substantial, I add sautéed onions and broccolini; broccoli rabe works well here as a substitute. The vegetables are sandwiched between two layers of grated cheese so the sandwich holds together while the cheese melts evenly. The result is a grilled cheese with excellent texture and a heartier bite.
Grilled Cheese Sandwiches with Broccolini and Sautéed Onions
Pin
Review
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small red onion halved and thinly sliced into half moons
- 4 ounces broccolini or substitute with broccoli rabe, sliced lengthwise (trim the ends of the stalks)
- ½ teaspoon dried red pepper flakes
- kosher salt
- 2 ounces grated fontina cheese
- 2 ounces grated sharp cheddar cheese
- 2 tablespoons unsalted butter room temperature
- 4 large thick slices of sourdough or whole-grain bread
Instructions
-
Heat the olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 5 to 7 minutes, stirring occasionally, until the onions are soft and lightly caramelized. If they begin to brown too quickly or dry out, add a tablespoon of water to loosen the pan.
-
Add the sliced broccolini to the skillet and sauté another 3 to 4 minutes, until the broccolini is fork-tender. Stir in the red pepper flakes, season with kosher salt to taste, then transfer the mixture to a heatproof bowl and set aside. Wipe out and dry the skillet.
-
Combine the grated fontina and sharp cheddar in a bowl. To assemble each sandwich, spread about ½ tablespoon of butter on the outside of each bread slice. Place a layer of cheese on the unbuttered side of the bottom slice, add a layer of the broccolini-onion mixture, then top with another handful of cheese and the top slice of bread (buttered side out).
-
Heat the skillet over medium-low heat and cook the sandwiches until golden brown and the cheese is melted, adjusting the heat as needed to avoid burning. Flip carefully and brown the other side. Slice in half and serve immediately.