Grilled Sausage Sandwiches with Caramelized Onion

(from libraryhead’s recipe box)

Source: Epicurious

Serves 2 people

Categories: grilled, lunch, sandwich, sausage, summer

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 or 2 rolls
  • 4 teaspoons Dijon mustard
  • 4 ounces Gruyere 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 11×7-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 Gruyere 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.

  5. variation: add fennel with onions

  6. serve with cold beer

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