This lunch- and snack-friendly toastie is the perfect combo of savory and sweet ingredients, all layered between two pieces of ultra-smooth Sara Lee® White Made with Veggies Bread (each loaf is made with the equivalent of 1 cup of vegetables). The caramelized onions may take a little bit of extra time to cook down properly, but they’re totally worth it. In this recipe, they add a rich sweetness that pairs beautifully with nutty Gruyère. I like to double or triple every batch of caramelized onions I make and then freeze the leftovers. Besides using them to make these toasties, you can stir them into pasta or soup or serve them with roasted chicken or on top of seared steak. —Samantha Seneviratne
mayonnaise or softened butter, divided
slices Sara Lee® White Made with Veggies Bread
sweet crisp apples (like Pink Lady or Empire), cored and thinly sliced
Gruyère cheese, shredded
In a large cast-iron skillet, melt the butter and oil together over medium heat. Add the onions and thyme, then cook, stirring often, until they have cooked down and turned golden brown (about 35 minutes). Remove the thyme. Stir in the sherry vinegar and season to taste with salt and pepper. Transfer to a plate and wipe out the skillet.
Spread about 1 tablespoon of mayonnaise on one side of each slice of bread. Spread ½ teaspoon mustard on the non-mayo side of 4 of the slices. Build the toasties by dividing the onions, apple, and cheese between the mustard-covered slices. Top with the remaining slices of bread, mayonnaise side out.
Heat the same cast-iron skillet over medium heat. Add two of the toasties and cook until crisp and golden on both sides and the cheese has melted, about 4 minutes per side. Repeat with the remaining toasties. Serve hot.