Grilled Sweet Onion And Butter Sandwich Recipes

Steps:

• Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.

Steps:

• Spread the mustard onto one side of each of the bread slices. Place the luncheon meat onto half of the bread slices, then top each with 2 slices of Cheddar cheese, sliced tomato, and onion. Place the remaining bread slices, mustard-side-down onto the onions. Spread butter evenly onto the outside of each sandwich.
• Heat a large skillet over medium-low heat. Place the sandwiches into the skillet, and cook until they are golden brown, then flip the sandwiches over, and continue cooking until golden brown and crispy on the other side, about 6 minutes per side. Allow the sandwiches to cool slightly before serving.

Steps:

• Heat a large skillet over low heat. Spread butter or margarine onto one side of two slices of bread. Place both pieces buttered side down in the skillet. Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. Butter one side of the remaining slices of bread, and place on top buttered side up. When the bottom of the sandwiches are toasted, flip and fry until brown on the other side.

Steps:

• In a deep skillet, melt 1 tablespoon of the butter with the olive oil. Add the onion,cover and cook over high heat, stirring once of twice until softened, about 5 minutes. Uncover and cook over medium-high heat, stirring occasionally, until the onion is tender and caramelized, about 25 minutes. Add water to the skillet as necessary to prevent onion from scorching. Season with salt and pepper.
• Spread bread with remain butter and arrange, buttered side down, on work surface. Spread a thin layer of mustard on each slice. Top half of the slices with onion, Gruyere and pickles.
• Preheat skillet or panini press. Grill sandwiches over low heat until bread is toasted and cheese is melted. Cut in half and serve.

Steps:

• Peel onions.
• Cut, not quite through each onion making 8 sections.
• Cut 4 pieces of heavy duty foil into 24"x18" pieces.
• Fold each in 1/2 crosswise.
• Cut to make 12" squares.
• Place one onion in the middle of each square.
• Stir.
• together margarine or butter,mustard and hot pepper.
• Drizzle this over onions.
• Sprinkle each onion with the brown sugar.
• Bring up two opposite edges of each square and seal with double fold.
• Fold remaining two sides to enclose onion leaving room for steam to build.
• Cook over medium heat on a grill with a drip pan under the foil packets.
• Cover and grill for 25 minutes or until onions are tender.
• Cut a 2" opening in the top of each packet, cover and grill for 10 minutes more or until onions are lightly browned.
• Sprinkle with pepper to taste.
• I'm sure this could also be bake in the oven on 350 degrees for the same time as grilling.

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.

Steps:

• Using cutter, punch a round from each slice of bread. Spread both sides with butter and top 4 rounds with 2 onion slices each; season with salt and pepper. Close sandwiches.
• Heat a large skillet, preferably nonstick, over medium-high and cook sandwiches until golden brown, about 2 minutes per side (onion will soften slightly). Top with parsley and more salt.