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1
Heat 1 Tbs. of the oil and the butter in a 12-inch skillet over medium-high heat. Add the onions, 3 Tbs. of the Calvados, 1/4 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium low and cook, stirring occasionally, until the onions are deep golden-brown, 25 to 30 minutes. Add the remaining 1 Tbs. Calvados and the thyme and cook about 1 minute more.
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2
Meanwhile, in another 12-inch skillet over medium-high heat, heat 1 Tbs. of the oil until hot. Add the sausages and cook until browned and heated through, 5 to 6 minutes. Cut in half lengthwise. Keep warm.
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3
Heat a panini press. (Alternatively, heat a nonstick grill pan over medium heat.) Meanwhile, spread the mustard on the bread and assemble four sandwiches, distributing the onions, cheese, and sausage evenly among them.
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4
Brush the outside of the sandwiches with the remaining 1 Tbs. oil. Cook them in the panini press until browned and crisp, 3 to 6 minutes. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, flipping the sandwiches once.) Serve immediately.
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5
nutrition information (per serving):
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6
Calories (kcal): 720; Fat (g): 38; Fat Calories (kcal): 340; Saturated Fat (g): 13; Protein (g): 31; Monounsaturated Fat (g): 11; Carbohydrates (g): 57; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1600; Cholesterol (mg): 120; Fiber (g): 5;
