Red, Wine, and Blue All Over Grilled Cheese Sandwich

Red, Wine, and Blue All Over Grilled Cheese Sandwich

I have been making Caramelized Onion and Red Wine Jam for several years.  It makes a lovely accompaniment to a cheese course or topping for a gourmet grilled cheese sandwich.  It is also perfect for gift giving and one of my most requested recipes.

Once you have made the jam, you’ll start finding uses for it everywhere you look.  This is one of our favorite ways to enjoy the jam, paired with our favorite blue cheese and grilled to perfection.



Red, Wine, and Blue All Over Grilled Cheese Sandwich
makes two sandwiches

This sandwich is the perfect excuse to splurge on the highest quality blue cheese you can find.  I can’t help but hope that your local cheese shop offers Bayley Hazen Blue.  If not, feel free to substitute your favorite creamy blue cheese.

1 teaspoon butter
4 slices of your favorite sandwich bread
2 ounces Bayley Hazen Blue cheese
2 Tablespoons caramelized onion and red wine jam

Crumble half of the blue cheese and divide evenly among two slices of bread.  Top the cheese covered slices with equal amounts of the caramelized onion and red wine jam.  Crumble the remaining blue cheese and place on top of the onion jam.  Top each sandwich with one of the remaining slices of bread.

Warm a grill pan over medium high heat.  Once the pan is hot, add the butter and melt completely.  Add the prepared sandwich to the hot pan and reduce the heat to medium.  Grill for two minutes before turning one-quarter turn to create perpendicular grill marks.  After another two minutes, flip the sandwich and repeat the process on the other side.

Carefully lift a corner of the sandwich to confirm that the cheese has melted and the onion mixture is warm.  Allow extra time if necessary to melt the cheese and warm the onion jam.

Once the cheese and onions are ready, remove the sandwich from the pan and allow to cool for one minute.  Slice the grilled sandwich in half and serve warm.  Enjoy!

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  1. When you can this recipe, what method do you use or is it used up too quickly?

    1. Author


      We do use it up rather quickly, but I can it and keep it in the pantry. Then when we break out the cheese and crackers, I know that we always have caramelized onion and red wine jam ready to enjoy. I can’t speak much to the extended shelf life, because it only lasts a month or two here before we eat it all!

      When I can it, I use half pint jars and leave 1/2 inch headspace. Then I process the hot jars in a boiling water canner for 10 minutes before turning off the heat, allowing the jars a 10 minute rest in the hot water, and removing them to cool on the counter. I have had good success canning this recipe. The jars always seal and the jam stays fresh until we use it.

      I hope that you will give it a try. I’d love to hear all about your experience with it!

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