bratwurst panini

Tonight, I made panini, based on a recipe from Epicurious (Grilled Sausage Sandwiches with Caramelized Onions and Gruyere Cheese). I altered the recipe slightly, using bratwurst instead of sausage and sharp cheddar rather than gruyere. I started the onions first, since they need about 25 minutes to caramelize. In another pan, I browned the bratwurst whole, then removed them from the heat, sliced them diagonally, and added them to the sweet onions. Once cooked through, I began to assemble the sandwiches: I spread spicy brown mustard on one piece of bread, placed a layer of cheese slices on the other, piled on the bratwurst and onions, and grilled the sandwich in my panini press until golden and crisp on the outside.

Bratwurst, Caramelized Onion, and White Cheddar Panini

2 tbs. canola oil
1 large onion, sliced thinly
1 tsp. kosher salt
3 tbs. sugar
1 tbs. balsamic vinegar
5 to 6 bratwurst links
4 oz. sharp white cheddar
6 slices bread
3 tbs. spicy brown mustard

Heat oil in a large skillet over medium-low heat. Add onions, and toss. Salt onions, and let sweat until softened and translucent. Add sugar and balsamic vinegar, and increase heat to medium. Cook onions for 20 minutes longer, until deep golden and caramelized. Season with salt and pepper.

In another skillet, brown bratwurst. Remove from heat, and slice diagonally. Add bratwurst to onions and finish cooking.

Spread mustard on 3 slices of bread. Divide cheese among remaining bread. Place bratwurst and onions between bread, and grill in panini press until bread is toasted.