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1
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
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2
Add onions and saute until slightly softened, about 5 minutes.
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3
Stir in vinegar, sugar and caraway seeds.
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4
Reduce heat to medium-low and saute until onions are deep brown and very tender, about 20 minutes longer.
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5
Season to taste with salt and pepper.
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6
(Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.).
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7
Preheat broiler.
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8
Brush 11x7-inch metal baking pan with oil.
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9
Place sausages in pan.
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10
Broil until sausages are brown and crisp, about 6 minutes per side.
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11
Transfer sausages to work surface and cut lengthwise in half.
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12
Arrange 3 sausage halves on each of 2 bread slices.
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13
Spread 2 teaspoons mustard over sausages on each.
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14
Top sausages with caramelized onions, dividing equally.
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15
Top with Gruyere or Emmental cheese slices, dividing equally.
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16
Cover with remaining 2 bread slices.
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17
Spread half of butter over upper bread slices.
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18
Heat large nonstick skillet over medium-low heat.
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19
Carefully invert sandwiches, buttered side down, into skillet.
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20
Cover and cook until bottoms are brown, about 5 minutes.
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21
Spread remaining butter over upper bread slices.
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22
Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.
