Grilled Sausage Sandwiches With Caramelized Onions Recipe

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Grilled Sausage Sandwiches with Caramelized Onions

Vicki Butts (lazyme)


Serve these with a couple of tall, cold beers.

From Bon Appetit, January 2001.

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15 Min


30 Min


Stove Top


2 Tbsp
olive oil
2 lb
onions, thinly sliced
1 1/2 Tbsp
red wine vinegar
1 Tbsp
dark brown sugar, packed
1/2 tsp
caraway seeds
cooked smoked sausages (such as white bratwurst or chicken-apple)
4 slice
rye or pumpernickel bread
4 tsp
dijon mustard
4 oz
gruyere or emmenthal cheese, thinly sliced
3 Tbsp
butter, room temperature

Directions Step-By-Step

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and saute until slightly softened, about 5 minutes. Stir in vinegar, sugar and caraway seeds. Reduce heat to medium-low and saute 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.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Pork
Regional Style: German