Grilled Sausage Sandwiches with Caramelized onions and Gruyere Cheese

ingredients

• 2 tablespoons olive oil
• 2 pounds onions, thinly sliced
• 4 1/2 teaspoons 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
• 1/2 cup Gruyè,re or Emmenthal cheese, thinly sliced
• 3 tablespoons butter, room temperature
  4 tablespoons whipped butter
  3 tablespoons hydrogenated fat
  3 tablespoons margarine
  2 1/4 tablespoons olive oil

directions

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 Gruyè,re 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.