Inside-Out Grilled Cheese with Red Onion Jam

Red onion jam:
- 2 red onions, peeled and cut in very thin, match-size strips
- ¼ cup vegetable oil
- ½ cup rice vinegar
- ¼ cup grenadine syrup
- Juice of 1 lemon
- ½ cup golden raisins
- 1 tablespoon fresh thyme leaves or ½ teaspoon freshly
- ground pepper, to taste
- 12 slices seeded, whole-grain bread, such as sunflower seed, 2 × 2 inches square and ⅛ inch thick, crusts removed
- 6 tablespoons butter, melted
- 24 slices queso blanco or queso blanco con frutas cheese, 2 × 2 inches square and ¼ inch thick
Instructions:
Take the grilled cheese sandwich to soaring heights both in taste and presentation.
- For the red onion jam, sauté the onion in the oil, cooking slowly until wilted, about 20 minutes. Do not brown. Add the remaining jam ingredients. Cook for about 20 minutes, or until thickened.
- For the sandwiches, brush the bread slices on both sides with the melted butter. Toast until golden brown. Heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese squares until golden brown on both sides.
- Place 12 of the cheese squares on a cutting board. Top each with a teaspoon of red onion jam and then a slice of the toasted bread. Top the bread with another teaspoon of jam. Top each sandwich with a slice of the remaining cheese. Press the sandwich together.
- If preparing ahead, warm the sandwiches in a 350°F oven just before serving.