Grilled Sausage Sandwiches With Caramelized Onions And Gruyere C - cooking recipe

Ingredients

2 tablespoons olive oil
2 lbs onions, thinly sliced
1 1/2 tablespoons red wine vinegar
1 tablespoon dark brown sugar, packed
1/2 teaspoon caraway seed
3 smoked sausage, fully cooked, such as white bratwurst or 3 chicken-apple sausages
4 slices rye bread
4 teaspoons Dijon mustard
4 ounces gruyere cheese, thinly sliced
3 tablespoons butter, room temperature

Preparation

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add onions and saute until slightly softened, about 5 minutes.
Stir in vinegar, sugar and caraway seeds.
Reduce heat to medium-low and saute 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 Gruyere or Emmental 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.