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Nutrition Facts
Serving Size 156 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 670 mg 29%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 12 g
Vitamin A 8% Iron 4%
Vitamin C 6% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Brie and Caramelized Onion Grilled Cheese
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) Castilla Cipolline Onions in Balsamic, plus more as needed
4 Scratch Ciabatta Rolls, cut in half
8 Oz H-E-B Brie, cut into chunks or slices
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Instructions

1
In a food processor, add onions and pulse 3 to 4 times (just enough to chop into spreadable chunks).
2
Place a non-stick skillet over medium heat.
3
To make sandwiches, add chopped onions to cut sides of each roll.
4
Spread brie chunks over onions on bottom half of rolls then add top of rolls.
5
Place 1 sandwich in preheated skillet and add something heavy on top to compress it. Cook on both sides until bread is crusty and cheese is melted. Repeat with remaining sandwiches.
6
Chef's Note: This sandwich is very customize-able, I usually add arugula and pears to add extra flavor and texture. A panini press works best for this sandwich.

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