Grilled Gruyere and Sweet Onion Sandwiches

• 3 tablespoons unsalted butter, softened
• 1 tablespoon extra-virgin olive oil
• 1 large onion, halved and thinly sliced crosswise (4 cups)
• Salt and freshly ground pepper
• Eight 1/2-inch-thick slices of whole-grain bread
• Dijon mustard
• 8 ounces imported Gruyere cheese, thinly sliced
• 2 half-sour pickles, thinly sliced lengthwise

1. In a deep skillet, melt 1 tablespoon of the butter in the oil.
2. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes.
3. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer.
4. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion from scorching.
5. Season the caramelized onion with salt and pepper.
6. Spread the bread with the remaining 2 tablespoons of butter and arrange, buttered side down, on a work surface.
7. Spread a thin layer of mustard on each slice.
8. Top half of the slices with the onion, Gruyere and pickles and close the sandwiches.
9. Preheat a skillet or panini press.
10. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes.
11. If using a skillet, press the sandwiches with a spatula and flip them halfway through.
12. Cut in half and serve right away.

unsalted butter, extravirgin olive oil, onion, salt, bread, mustard, gruyere cheese, pickles

Taken from www.foodandwine.com/recipes/grilled-gruyere-and-sweet-onion-sandwiches (may not work)