Sunday, January 25, 2009

Smoked Salmon, Carmelized Onion and Gruyere Melt

I haven't quite gotten to the point in my cooking career where I feel comfortable making up my own recipes. But, the one thing I can create on my own are sandwiches. This sandwich is very easy to make but requires quite a bit of time because of the onions. I slowly carmelize them over low heat for about an hour. This might seem like a lot of work for a sandwich, but it really is worth it. My husband is such a fan that he requests it at least once a month. Just make sure to use good quality cheese.

Smoked Salmon, Carmelized Onion and Gruyere Melt


Smoked salmon, 4 ounce pack
2 medium onions, sliced
1/4 - 1/3 lb gruyere, grated
4 slices, good quality sandwich bread
salt & pepper


1. Heat oil in a medium pot over medium low heat. Add the onions, stir, and allow to cook for 15 minutes. Sprinkle with salt and pepper and stir. Continue cooking for another 45 minutes or until the onions are golden, soft, and sweet. If the onions start to burn, lower heat.

2. Heat a non-stick frying pan over medium heat. Butter one side of each slice of the bread and place 2 slices buttered-side down in the pan.

3. Working quickly, top each slice with a layer of gruyere, smoked salmon, carmelized onion, and another layer of gruyere. Place the second slice of bread on top of each sandwich.

4. Once the bottom slice of bread is browned, carefully flip each sandwich. If the cheese is not melting, place the cover on the frying pan briefly. Remove from the heat and serve once the second side of each sandwich is browned.

Makes 2 servings.

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