Ingredients
2 Tbsp extra virgin olive oil
4 brown onions, finely sliced
Sea-salt flakes and freshly ground white pepper, to season
1 Tbsp balsamic vinegar
2 tsp brown sugar
½ bunch thyme, finely chopped
8 slices wholemeal sourdough
2 Tbsp unsalted butter, melted
1 Tbsp Dijon mustard
1 Tbsp aioli
8 slices gruyere
200g sliced corned beef
1 cup sauerkraut
Green leaf salad, to serve
Method
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Put oil and onions in a large frying pan over medium heat. Cook for 20 minutes, stirring occasionally, until softened and golden. Season. Add vinegar, sugar and thyme, simmer for 5 minutes or until thickened. Set aside.
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Brush one side of bread with melted butter, arrange butter side down on a board. Spread half the bread slices with mustard and half with aioli. Arrange a cheese slice on each piece.
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Put corned beef and sauerkraut on mustard slices. Spread onion jam on the others and sandwich together. Cook in a hot sandwich press for 4 minutes, until deep golden and cheese is melted. Serve with salad.
