Gruyere with Carmelized Onion Sandwich

By cserumga

- from 'wichcraft Cookbook, p98

- makes 4 sandwiches

Ingredients

• - 2 T. extra-virgin olive oil
• - 2 medium yellow onions, halved and cut lengthwise into 1/8 inch slices
• - 1 T. chopped fresh oregano, or 1 tsp dried Sicilian oregano
• - Kosher salt and freshly ground pepper
• - 16 slices Gruyere chees
• - 8 slices rye bread

Details

Servings 4

Preparation

Step 1

- In a skillet over medium-high heat, add the olive oil and the onions and stir vigorously to avoid scorching. Add the oregano and season with salt and pepper. Continue stirring until the onions have a deep brown color. Reduce the heat and continue to cook until the onions are soft, 30 to 45 minutes.

- Preheat a sandwich press according to the manufacturer's specifications. Place 2 slices of cheese on each of 4 slices of bread. Follow with a generous amount of onions and the other 2 slices of cheese. Close the sandwiches and place in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for colon and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking. Once cooked, remove, cut into halves, and serve.