This recipe featuring Pickle Creek Greek Oregano & Garlic Infused Olive Oil is one of the most interesting and delicious grilled cheese sandwiches I have ever tried! Looking for an easy and tasty Curtido recipe? Try this one featuring Pickle Creek Jalapeno Infused Balsamic Vinegar.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
sandwich
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Ingredients
- 1/4 c Pickle Creek Greek Oregano & Garlic Infused Olive Oil, divided
- 1 whole sweet onion
- 4 slices sourdough bread
- 6-8 oz shredded jack cheese
- 1/2 c curtido
- applewood smoked salt
- Freshly ground black pepper
Ingredients
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Instructions
- Thinly slice the sweet onion to prepare it for cartelization. Heat a large skillet over medium heat and add enough Greek Oregano & Garlic Olive Oil to coat the bottom of the pan (and then some). Add the sweet onions and sauté, stirring frequently, for 10-15 min until thoroughly caramelized. Set aside.
- Reduce the heat in skillet to medium low and add more Greek Oregano & Garlic Olive Oil to once again coat the bottom of the pan. Place 4 slices of sourdough bread in skillet and distribute shredded jack cheese evenly among the 4 slices. Slowly cook until cheese is melted while keeping a close eye so as not to burn the bread.
- While the cheese melts, add the caramelized onions on top of the cheese on 2 slices. Add the curtido to the other 2 slices and sprinkle with freshly ground pepper and the smoked salt. Put the 2 halves of each sandwich together to make 2 sandwiches. Enjoy!
Recipe Notes
This recipe is courtesy the Society of Broken Souls (SOBS). Check out their music here!
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