Prep 30 mins
Cook 30 mins
This recipe came from the March 2008 Food & Wine magazine. You can use a skillet or a panini maker.
- 44.37 ml unsalted butter, softened
- 14.79 ml extra virgin olive oil
- 1 large onion, halved and thinly sliced crosswise
- salt & freshly ground black pepper
- 8 slice whole grain bread
- Dijon mustard, to taste
- 226.79 g gruyere cheese, thinly sliced
- 2 pickles, half-sour, thinly sliced lengthwise
- 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.
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.
Hello Mary, we had these sandwiches yesterday and they were soooo good - that if I had my way I'd have it again, today! The pickles were optional for most of the people - and instead they used crushed red pepper flakes just a pinch mixed in with the Dijon mustard! Awesome!! Thanks for posting, Manami :)
What a yummy sandwich! I really enjoyed it with the pickles! Thank you!