Ina's Grilled Gruyere, Red Cabbage And Apple Sandwich

Recipe Ingredients

3 tablespoons	45ml	Butter - more for griddle
1		Red onion - thinly-sliced
3/4 lb	340g / 11oz	Red cabbage head - quartered, cored,
		And thinly sliced
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Sugar - plus
1 1/2 teaspoons	7.5ml	Sugar - divided
1/2 teaspoon	2.5ml	Caraway seeds
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
1		Granny Smith apple - peeled, halved, (large)
		Cored, and thinly sliced
		Dijon mustard - to taste
8		Hearty rye bread
2 1/2 oz	71g	Gruyere cheese slices

Recipe Instructions

Heat 2 tablespoons of butter in a 10-inch nonstick skillet over medium-high heat. When the butter is sizzling, add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Add the cabbage and vinegar. Cook gently, covered, until the cabbage is tender but still textured, about 12 minutes. Add 2 tablespoons of sugar, the caraway seeds, salt and pepper to taste. Cook gently 5 minutes longer, stirring often to prevent burning.

Toss the apple slices with the remaining 1 1/2 teaspoons of sugar in a large bowl. Heat 1 tablespoon of butter in an 8-inch nonstick skillet over medium-high heat. When the butter starts to brown, add the apple. Cook until golden and tender but still intact, about 6 to 8 minutes, stirring often.

To assemble, generously spread Dijon mustard on 4 bread slices. Cover the mustard with the warm apple. Cover the apples with a cheese slice. Divide the warm cabbage equally among the remaining 4 slices of bread. Place a cheese slice on the cabbage. Leave the sandwiches open-faced for cooking; then close after cooking.

Heat the oven to 250 degrees.

Heat the griddle over medium heat and lightly butter. Place 2 open-faced sandwiches on the griddle. Cook, tented with foil, until the cheese is melted, about 4 minutes. Close the sandwich, pressing it lightly together. Turn it over and place on a baking sheet. Keep warm in the oven while cooking the remaining sandwiches. Serve warm.

This recipe yields 4 sandwiches.

Each sandwich: 391 calories; 730 mg sodium; 43 mg cholesterol; 17 grams fat; 9 grams saturated fat; 49 grams carbohydrates; 12 grams protein; 7.14 grams fiber.

Source:
The Los Angeles Times, 09-25-2002

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