Recipe by mary winecoff
This recipe came from the March 2008 Food & Wine magazine. You can use a skillet or a panini maker.
Top Review by mommymakeit4u
I made this for my husband and I and was a bit disappointed since I love all the ingredients listed. I wasn't a huge fan of the pickles on there so ended up picking them off. I'd make it again, just without the pickle.
- 3 tablespoons unsalted butter, softened
- 1 tablespoon extra virgin olive oil
- 1 large onion, halved and thinly sliced crosswise
- salt & freshly ground black pepper
- 8 slices whole grain bread
- Dijon mustard, to taste
- 8 ounces gruyere cheese, thinly sliced
- 2 pickles, half-sour, thinly sliced lengthwise
Directions See How It's Made
- In a deep skillet, melt 1 tablespoon of the butter with the olive oil. Add the onion,cover and cook over high heat, stirring once of twice until softened, about 5 minutes. Uncover and cook over medium-high heat, stirring occasionally, until the onion is tender and caramelized, about 25 minutes. Add water to the skillet as necessary to prevent onion from scorching. Season with salt and pepper.
- Spread bread with remain butter and arrange, buttered side down, on work surface. Spread a thin layer of mustard on each slice. Top half of the slices with onion, Gruyere and pickles.
- Preheat skillet or panini press. Grill sandwiches over low heat until bread is toasted and cheese is melted. Cut in half and serve.