Grilled Sausage Sandwiches with Caramelized Onions and Gruyère Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve these with a couple of tall, cold beers. Ingredients:
2 tablespoons olive oil |
2 pounds onions, thinly sliced |
1 1/2 tablespoons red wine vinegar |
1 tablespoon (packed) dark brown sugar |
1/2 teaspoon caraway seeds |
3 fully cooked smoked sausages (such as white bratwurst or chicken-apple) |
4 large slices rye or pumpernickel bread |
4 teaspoons dijon mustard |
4 ounces gruyère or emmenthal cheese, thinly sliced |
3 tablespoons butter, room temperature |
Directions:
1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until slightly softened, about 5 minutes. Stir in vinegar, sugar and caraway seeds. Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.)
2. Preheat broiler. Brush 11x7-inch metal baking pan with oil. Place sausages in pan. Broil until sausages are brown and crisp, about 6 minutes per side. Transfer sausages to work surface and cut lengthwise in half.
3. Arrange 3 sausage halves on each of 2 bread slices. Spread 2 teaspoons mustard over sausages on each. Top sausages with caramelized onions, dividing equally. Top with Gruyère or Emmenthal cheese slices, dividing equally. Cover with remaining 2 bread slices. Spread half of butter over upper bread slices.
4. Heat large nonstick skillet over medium-low heat. Carefully invert sandwiches, buttered side down, into skillet. Cover and cook until bottoms are brown, about 5 minutes. Spread remaining butter over upper bread slices. Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.
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