Description
Another open faced sandwich. The idea for this came from bangers and mash, one of dh favorite meals. Its too hot to make it durring the summer tho, so i thought this would cure the craving, at least until autumn. I got 6 melts out of this but felt that i stretched the sausage meat too far so i am suggesting that this makes 4. If your bread is small or if you need to stretch it, you can get 6 out of these. I used jimmy dean sausage, the kind you get in the tubular shaped package near the breakfast meats since i was shopping on a budget, but use whatever type you like best. I made these with dijon mustard but we also thought colmans mustard would be a nice touch. Use your favorite or whatever you have on hand. I served these with fries.
Ingredients
- Olive Oil
- Onion
- Red Wine Vinegar
- Brown Sugar
- Ground Sausage
- Rye Bread
- Dijon Mustard
- Swiss Cheese
Instructions
- Peel and slice onion into thin rounds and cook in olive oil over medium heat, stirring frequently, until they are very soft
- Meanwhile, form sausage meat into 4 thin patties
- Try to form them so that they are slightly bigger than the bread slices since they will shrink when you cook them
- When the onions are soft add the brown sugar and the vinegar
- Stir and cook until the onions are browned
- Fry sausage patties in a pan for about 3 to 5 minutes per side until cooked through or to your desired doneness
- Meanwhile, spread dijon mustard on each slice of bread in desired amounts
- Top each slice of bread with a cooked sausage patty, then the onions, then the cheese
- Place under the broiler until cheese is melted and bubbling