Grilled Bratwurst and Onion Open-Face Sandwiches
- 1/4 cup beer
- 3 tablespoons coarse-grained Dijon mustard
- 1 tablespoon vegetable oil
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 3 1/2-inch-thick red onion slices
- 4 links fully cooked bratwurst (about 10 ounces), halved lengthwise
- 2 slices caraway rye bread (each about 3x5 inches)
- Prepare barbecue (medium heat).
- Whisk beer, mustard, oil and thyme in small bowl to blend.
- Brush both sides of onion slices with some of mustard dressing, being careful to keep slices intact.
- Grill onion and bratwurst until onion is tender and slightly charred at edges and bratwurst is golden brown, turning twice, about 10 minutes for onion and 6 minutes for bratwurst.
- Grill bread until lightly toasted, about 1 minute per side.
- Place toasted bread on plates.
- Brush with some of mustard dressing.
- Top bread with bratwurst; separate onion slices into rings and arrange over bratwurst.
- Drizzle remaining mustard dressing over onions and serve.
beer, coarsegrained dijon, vegetable oil, thyme, onion, caraway rye bread
Taken from www.epicurious.com/recipes/food/views/grilled-bratwurst-and-onion-open-face-sandwiches-4211 (may not work)