• Ina's Grilled Gruyere, Red Cabbage And Apple Sandwich

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    • 3 Tbsp. butter more for griddle
    • 1 x red onion thinly-sliced
    • 3/4 lb red cabbage head quartered, cored, and thinly sliced
    • 2 Tbsp. red wine vinegar
    • 2 Tbsp. sugar plus
    • 1 1/2 tsp sugar divided
    • 1/2 tsp caraway seeds
    • 1/4 tsp salt Freshly-grnd black pepper to taste
    • 1 lrg Granny Smith apple peeled, halved, cored, and thinly sliced Dijon mustard to taste
    • 8 slc hearty rye bread
    • 2 1/2 ounce Gruyere cheese slices


    1. Heat 2 Tbsp. of butter in a 10-inch nonstick skillet over medium-high heat. When the butter is sizzling, add in the onion and cook, stirring often, till softened but not brown, about 4 min. Add in the cabbage and vinegar. Cook gently, covered, till the cabbage is tender but still textured, about 12 min. Add in 2 Tbsp. of sugar, the caraway seeds, salt and pepper to taste. Cook gently 5 min longer, stirring often to prevent burning.
    2. Toss the apple slices with the remaining 1 1/2 tsp. of sugar in a large bowl. Heat 1 Tbsp. of butter in an 8-inch nonstick skillet over medium-high heat. When the butter starts to brown, add in the apple. Cook till golden brown and tender but still intact, about 6 to 8 min, stirring often.
    3. To assemble, generously spread Dijon mustard on 4 bread slices. Cover the mustard with the hot apple. Cover the apples with a cheese slice. Divide the hot 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.
    4. Heat the oven to 250 degrees.
    5. Heat the griddle over medium heat and lightly butter. Place 2 open-faced sandwiches on the griddle. Cook, tented with foil, till the cheese is melted, about 4 min. Close the sandwich, pressing it lightly together. Turn it over and place on a baking sheet. Keep hot in the oven while cooking the remaining sandwiches. Serve hot.
    6. This recipe yields 4 sandwiches.

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