Serves: 4
Total Calories: 266

1 small red onion
1 tablespoon red wine vinegar
1 tablespoon finely chopped Italian parsley
1/4 teaspoon freshly ground black pepper

8 slices rye bread each about 1/3 inch thick
4 tablespoons unsalted butter, melted
6 ounces crumbled blue cheese about 1 1/3 cups

Cut the onion in half through the stem, then cut into thin half circles. In a small bowl, mix the onion, vinegar, parsley, and pepper.

Lightly brush one side of each slice of bread with the melted butter. Place 4 of the slices buttered sides down, on a work surface and evenly distribute the seasoned onions on top. Sprinkle the cheese on top, pressing the cheese down, so it doesn't fall off the bread. Top with the four remaining bread slices, buttered side up.

Grill the sandwiches over Direct Medium head until toasted, about 4 minutes, turning with a wide spatula one halfway through grilling time.. Transfer the sandwiches to a cutting board. Using a long knife, cut each snadwich into four pieces. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 266
Calories from Fat: 214

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