6- 8slicesof breadregular-sized bread, more if smaller please see note
1/4of a large red onion sliced thinly
8ozof grated cheeseI used a combination of pepper jack, provolone and white cheddar
3ozof goat cheesecrumbled
Salt and pepper to taste
Jalapenode-seeded and sliced - optional
Basil and parsley butter
Basil and Parsley Butter
1stick4 oz/ 115g unsalted butter, softened
3tbspminced basil
2tbspminced parsley
Salt
Instructions
Basil and Parsley Butter
Mix all the ingredients together until well incorporated. Add salt to taste. You can leave it at room temperature so that it remains spreadable, or freeze it if you would like to use it later.
To Assemble the Grilled Cheese
Generously spread the basil butter on the outside and inside of each slice of bread.
Layer a little of the sliced red onions, then the drained beet pickle (about 2-3 tbsp on each sandwich or however much you prefer) on half the number of bread slices you have.
Add about 1 - 1.25 oz of shredded cheese to the same bread slices, and crumble some goat cheese on top. Next add the chilli slices, if you prefer (seeded or de-seeded). You can add some chopped parsley too if you like, but that's not necessary).
Place the second slice of bread on top.
Preheat your nonstick pan or grill pan to medium and brush it with some oil to prevent sticking. When the pan is hot, place the sandwiches on it and grill for about 3 minutes per side (until the side is golden brown and the cheese is melting).
Alternatively you can press your sandwich in a panini press.
Cut the sandwich in half and serve as is or with a side salad while still warm.
Notes
I used a multigrain seeded ciabatta bread sold in my local grocery store. They have smaller slices, so I used more slices. The amounts in the recipe are only a guide. If you would like less butter and cheese, you can adjust them to your liking.