Grilled Sausage Sandwiches With Caramelized Onions And Gruyère Cheese Recipes

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GRILLED CHEESE WITH CARAMELIZED ONIONS

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings (1 1/2 sandwiches per person)

Number Of Ingredients 7



Grilled Cheese with Caramelized Onions image

Steps:

  • Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
  • Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
  • Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

2 tablespoons canola oil
5 tablespoons unsalted butter, softened
2 large onions, sliced
2 teaspoons sherry vinegar
1 teaspoon sugar
12 slices rustic Italian bread (each about 1/2-inch thick)
8 ounces Gruyere, thinly sliced

GRILLED GRUYERE SANDWICH WITH ONION JAM

Nutty gruyere is complemented by piquant Dijon mustard and sweet onion jam in this elevated grilled cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 25m

Number Of Ingredients 6



Grilled Gruyere Sandwich with Onion Jam image

Steps:

  • Arrange bread in a single layer on a clean work surface. Stir together butter and mayonnaise. Spread mixture evenly onto one side of every slice (1 scant tablespoon per slice).
  • Heat a large skillet, preferably cast iron, over medium. Flip over bread on work surface (so it's plain-side up). Spread Dijon evenly onto 4 slices. Spread onion jam onto remaining 4 slices and top evenly with cheese. Carefully sandwich together.
  • Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.

8 (1/2-inch-thick) slices seeded rye bread
3 tablespoons unsalted butter, room temperature
3 tablespoons mayonnaise
3 teaspoons Dijon mustard
1/4 cup onion jam or chutney
6 ounces Gruyere cheese, shredded (2 cups)

GRILLED SAUSAGE SANDWICHES WITH CARAMELIZED ONIONS AND GRUYERE C

We love these messy sandwiches. I like to make the caramelized onions ahead of time and then these go together quickly. These make great sandwiches for Super Bowl Sunday. From Bon Appetit.

Provided by lazyme

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10



Grilled Sausage Sandwiches With Caramelized Onions and Gruyere C image

Steps:

  • 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 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.

Nutrition Facts : Calories 1293.8, Fat 84.3, SaturatedFat 35.6, Cholesterol 177.5, Sodium 2394.3, Carbohydrate 86.9, Fiber 10.6, Sugar 29, Protein 49.8

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

GRILLED SAUSAGE SANDWICHES WITH CARAMELIZED ONIONS AND GRUYèRE CHEESE

Categories     Sandwich     Onion     Sausage     Winter     Swiss Cheese     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10



Grilled Sausage Sandwiches with Caramelized Onions and Gruyère Cheese image

Steps:

  • 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.

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

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