• 2 tbsp (30 mL) butter
  • 1 large onion, thinly sliced
  • 1/2 tsp (2 mL) dried thyme leaves
  • 1/4 tsp (1 mL) salt
  • 8 slices bakery bread (about 1/2 inch/1 cm) thick
  • 3 tbsp (45 mL) butter, softened
  • 3 tbsp (45 mL) basil or sundried tomato pesto
  • 1 brie round, sliced (175 g)
  • 1 cup (250 mL) shredded Appenzeller style cheese, such as Wildwood by Stonetown Artisan Cheese

Double Cheese and Caramelized Onion Sheetpan Sandwiches

A sheetpan with a double cheese and carmelized onion sandwich, cut in half, with cheese pouring out


  • In a large skillet over medium heat, melt butter. Add onion, thyme and salt; cook, stirring often for about 20 minutes or until onion is very soft and golden brown. Set aside.
  • ​Preheat oven to 450 F (232 C). Line a baking sheet with parchment paper; set aside.
  • Spread butter on 1 side of each slice of bread. Press some of the Appenzeller cheese to 4 of the buttered sides and place cheese side down on prepared pan. Spread pesto on those 4 slices of bread. Top with onions and brie cheese. Top each with remaining bread slices, butter side up. Sprinkle with remaining Appenzeller and press sandwiches down slightly.
  • Bake for 8 minutes and remove from oven. Using a flat spatula, flip sandwiches carefully and press down again slightly. Return to oven for about 5 minutes or until golden brown and cheese is melted. Let cool slightly before serving.

Mix it Up! Quesadilla Variation: Substitute 8 flour tortillas (7 inch/17.5 cm diameter) for sliced bread and reduce cooking time to 3 minutes per side or until golden.


Calories 670
Fat 43 g
Saturated Fat 22 g
Trans Fat 1 g
Cholesterol 105 mg
Sodium 1100 mg
Carbohydrates 48 g
Fibre  3 g
Sugars 8 g
Protein 22 g

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