Best Toasted Gruyère Golden Onion And Apple Sandwiches Recipes

Apple-Gruyere French Toast With Red Onion image

Provided by DrGaellon

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 slices challah, from middle of loaf (each about 2 inches thick)
3 ounces grated gruyere cheese (about 3/4 c)
1/4 small red onion, very thinly sliced
2 large eggs, lightly beaten
3/4 cup whole milk
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1 small apple, cored peeled and thinly sliced

Steps:

Cut a pocket in each bread slice through the bottom crust, parallel to the cut surfaces. Do not cut through the top crust. Stuff each with half the cheese and a few onion slices.
Whisk together eggs, milk, salt, and pepper. Pour into a wide, shallow dish. Place stuffed bread into custard. Turn over after about 2 minutes, then let stand until most of the liquid is absorbed.
Heat oil over medium heat in a large skillet. Place half the apples in a single layer and cook 1 minute. Place the stuffed, soaked bread on the apples and cover with the remaining apple slices. Cook 1 minute.
Cover pan, reduce heat to medium-low, and cook 5 minutes. Uncover pan, increase heat back to medium, and cook until bottom is golden brown, about 2 minutes. Carefully turn bread over and cook until golden, 3-5 minutes.

Nutrition Facts : Calories 568.5, Fat 37.7, SaturatedFat 13.8, Cholesterol 287.8, Sodium 665.5, Carbohydrate 32.2, Fiber 2.4, Sugar 11.9, Protein 26

Ham, Gruyere and Apple Panini image

Provided by Giada De Laurentiis

Time 27m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter, at room temperature
2 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
1 tablespoon chopped fresh thyme leaves
8 (1/2-inch) thick slices country-style white bread
1/2 cup whole-grain mustard
2 cups (8 ounces) shredded Gruyere
8 slices (8-ounces) Black Forest ham

Steps:

In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.
Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham. Divide the apple mixture evenly on top of the ham. Add the remaining cheese and cover with the remaining 4 bread slices. Grill in the panini press until the cheese has melted and the tops are golden and crispy, about 5 to 6 minutes.

Grilled Gruyere Sandwich with Onion Jam image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 6

8 (1/2-inch-thick) slices seeded rye bread
3 tablespoons unsalted butter, room temperature
3 tablespoons mayonnaise
3 teaspoons Dijon mustard
1/4 cup onion jam or chutney
6 ounces Gruyere cheese, shredded (2 cups)

Steps:

Arrange bread in a single layer on a clean work surface. Stir together butter and mayonnaise. Spread mixture evenly onto one side of every slice (1 scant tablespoon per slice).
Heat a large skillet, preferably cast iron, over medium. Flip over bread on work surface (so it's plain-side up). Spread Dijon evenly onto 4 slices. Spread onion jam onto remaining 4 slices and top evenly with cheese. Carefully sandwich together.
Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.

Toasted Gruyère, Golden Onion, and Apple Sandwiches image

Yield Serves 4

Number Of Ingredients 7

1 tablespoon olive oil
1 pound onions, sliced thin
2 teaspoons chopped fresh rosemary leaves or 1/4 teaspoon dried, crumbled
2 teaspoons white-wine vinegar
4 oval slices rye bread
1/2 Granny Smith apple
1/4 pound thinly sliced Gruyère cheese (use a cheese plane if possible)

Steps:

In a 10-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onions with rosemary, stirring occasionally, until golden, about 10 minutes. Stir in vinegar and salt and pepper to taste and cook until vinegar evaporates. Cool onion mixture.
Preheat broiler.
On a baking sheet toast both sides of bread about 3 inches from heat until golden. Core apple with a melon-ball cutter and cut crosswise into very thin slices. Divide onion mixture among toasts, spreading evenly, and cover with overlapping apple slices. Cover apple slices with Gruyère and broil sandwiches until cheese is melted and bubbling, about 1 minute.