Grilled Sausage Sandwiches With Caramelized Onions And Gruyere CheeseFrom darbar 8 years ago
- 2 tablespoons olive oil shopping list
- 2 pounds onions, thinly sliced shopping list
- 1 1/2 tablespoons red wine vinegar shopping list
- 1 tablespoon (packed) dark brown sugar shopping list
- 1/2 teaspoon caraway seeds shopping list
- 3 fully cooked smoked sausages (such as white bratwurst or chicken-apple) shopping list
- 4 large slices rye or pumpernickel bread shopping list
- 4 teaspoons Dijon mustard shopping list
- 4 ounces Gruyère or Emmenthal cheese, thinly sliced shopping list
- 3 tablespoons butter, room temperature shopping list
How to make it
- 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.)
- 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.
- 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.
- 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.
- Note: Last time I made these, I used a George Foreman grill for the last part and it worked great!
People Who Like This Dish 17
The Cookdarbar Elmhurst, IL
The Rating5 people
The caraway seeds were interesting in this. I used a ciabatta roll, though, and did cook it in the George Foreman. Very filling. Thanks! :-Dfrankieanne in Ukiah loved it
Sounds soooo good! Great post!greekgirrrl in Huntington Village loved it
I bet this makes a really good sandwich. I have a variety of sausage in the freezer just waiting to be served in this way.vino4dino in Baltimore loved it
- Not added to any groups yet!