Table Talk
Rocktober!
Go Rockies!! It's completely amazing, but our own Rockies are going to the World Series. Ok, I admit, I'm a fair-weather, jump-on-the-winning-bandwagon type of fan. But it's hard to avoid the excitement and amazement of this town right now, which is full of plenty of other jump-on-the-winning-bandwagon type of fans. And it inspires me to cook ballpark grub to enjoy while we watch the game. During the playoffs last week, I cooked some delicious Grilled Sausage Sandwiches with Caramelized Onions and Gruyere Cheese. These decadent, messy creations, made with spicy pork bratwurst, Dijon mustard and TONS of onion, were just the ticket for watching the Rockies beat the Diamondbacks:
GRILLED SAUSAGE SANDWICHES WITH CARAMELIZED ONIONS AND GRUYERE CHEESE
Bon Appétit | January 2001
Serve these with a couple of tall, cold beers.
Makes 2 servings.
ingredients
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
preparation
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.
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