Grilled Cheese with Seeni Sambol Onions
Rated 5.0 stars by 1 users
This sandwich is toasty, creamy, a little but sweet, and quite spicy! Adjust the heat to your liking by reducing the amount of crushed red pepper or finely chopped serrano.
Author:Samantha Fore
Ingredients
2 tbsp. coconut oil or neutral oil
1 medium red onion, thinly sliced into half-moons
½ tsp. kosher salt
Black pepper, to taste
½ tsp. crushed red pepper
1 tbsp. tamarind concentrate
-
½ cup Duke’s Mayonnaise, plus more for brushing bread
2 cups (8 oz.) shredded low-moisture mozzarella cheese
½ cup (2 oz.) shredded sharp white cheddar cheese
⅔ cup finely chopped red onion (from about half a small red onion)
1 serrano chile, stemmed, seeded, and finely chopped
½ tsp. crushed red pepper
1 tsp. kosher salt
8 slices white sandwich bread
½ cup seeni sambol onions (see recipe)
For the seeni sambol onions:
For the grilled cheese
Directions
Make the seeni sambol onions:
- Heat coconut oil in a large skillet over medium-high heat until shimmering.
Stir in onion, salt, black pepper, and red pepper.
Cook over medium heat, stirring often, until onion is translucent, about 10 minutes. Stir in tamarind concentrate, reduce heat to low, and cook until onions are deeply caramelized, stirring occasionally, about 20 minutes.
Make the grilled cheese
In a large bowl, stir together the Duke’s Mayo, both cheeses, finely chopped red onion, finely chopped serrano, crushed red pepper, and salt. Scoop about ½ cup of the cheese mixture onto one slice of white bread and distribute over the surface. Top with 2 tablespoons of seeni sambol onions and close the sandwich with another slice of bread. Repeat with remaining cheese mixture to make 4 sandwiches.
Heat a large skillet over medium heat. Spread a thin layer of Duke’s onto the outsides of each sandwich, then place into the hot skillet. Cook until golden brown on the outside and the cheese has melted on the inside, about 3–4 minutes per side.
