Grilled Gruyere, Sweet Onions, Raspberry, and Pecan Sandwiches Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 (¾" - thick) slices Potato Bread, 8 oz. Gruyere cheese (thin sliced or shredded)
1 large sweet onion, halved and thinly sliced crosswise (4 cups), 1 tbsp. olive oil,
3 tbsps. unsalted butter, salt and freshly ground pepper, raspberry preserves,
⅓ cup chopped pecans
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Directions: |
Directions:1. In a deep skillet, melt 1 tbsp. of the butter in the oil. Add onion, cover and cook
over high heat, stirring once or twice until softened about 5 minutes. Uncover and
cook over moderate heat, stirring occasionally, until the onion is very tender and
caramelized, about 25 minutes longer. Add water to the skillet as necessary, ¼ cup
at a time, to prevent the onion from scorching. Season onion with salt and pepper.
2. Spread the bread with the remaining 2 tbsps. of butter and arrange, butter side
down, on a work surface. Spread a thin layer of the raspberry preserves on each
slice. Top half of the sliced with the onion, Gruyere cheese and chopped pecans
dividing evenly, and close the sandwiches.
3. Preheat a skillet. Grill the sandwiches, butter side down over low heat until the
bread is toasted, and cheese melted, 5 minutes. press the sandwich with a spatula
and flip them halfway through, cook another 5 minutes.
4. Cut in half and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: observed this being made step by step at Effort Diner in the Pocono Mountains in Pennsylvania, year 1980.
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