Grill Gruyere and Red Onion Sandwiches

Here is a meatless dinner that you can serve to your family and make everybody happy, vegetarians and carnivores alike. This cheese sandwich is rich and satisfying in a decadent way and nobody will leave the table disappointed. Be sure to add a green salad to round out the meal. You'll need it to balance the richness of Gruyere cheese.

The recipe suggests that you cook the onions for five to seven minutes. I actually used regular onions and cooked them for closer to half an hour over a very low heat until they were almost completely caramelized and they were fabulous. The shorter cooking time will give you a stronger onion taste, the longer cooking time will give you a sweeter taste; your choice.Grilled Gruyere and Red Onion Sandwiches with Grainy Mustard
Serves 4

3 tbsp unsalted butter
3 tbsp extra-virgin olive oil
4 medium red onions, sliced thinly
8 slices country sourdough bread (or any other crusty bread you like)
whole grain mustard for spreading
1/2 lb Gruyere cheese, thinly sliced

1. In a very large skillet over medium heat, melt the butter and add the oil (or use 2 skillets, diving the ingredients between them. Add the onions and saute until golden,about 5 to 7 minutes. Removed the skillet from the heat.

2. Hold a large sieve over the skillet. Use a slotted spoon or a pair of tongs to transfer the onions to the sieve. Press the onions gently and allow the onion flavoured butter and oil mixture to drip back into the pan. Transfer the onions to a plate.

3. Spread each piece of bread with mustard and divide the onions among four of the slices. Top the onions with cheese slices and place a slice of bread on to to form four sandwiches.

4. Return the skillet to medium heat and add the sandwiches, in batches if necessary. Place a skillet or large plate over the sandwiches and put a heavy object on top. Fry the sandwiches until the cheese has melted and the bread is golden brown, about 3 minutes per side. Drain the sandwiches on paper towels, then transfer them to a cutting board and cut in half. Serve immediately.

From Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour by Peter Berley

Difficulty level: Easy

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