Beer-Buttered Onion and Havarti Panini
1/3 cup butter, softened, divided
1 cup thinly sliced white onions
Salt and pepper to taste
1/2 cup dark beer
2 tablespoons horseradish mustard
2 tablespoons chopped fresh dill optional
6 BAYS Sourdough English Muffins, split
6 slices smoked deli ham (approximately 4 ounces)
6 ounces caraway-seeded Havarti, sliced to fit muffins
1/3 cup bread-and-butter pickles, sliced
Additional butter for griddle
Preheat a heavy, oiled griddle, skillet, or electric panini grill to medium-high. In a small skillet over medium-high heat, melt 3 tablespoons butter. When butter begins to turn light brown, add onions, season with salt and pepper and sauté until golden, stirring frequently. Add beer, turn heat to high and cook until liquid is absorbed.
Combine remaining butter, horseradish mustard and 1 teaspoon dill. Spread butter mixture on cut sides of muffins. On muffin bottoms, layer ham, onions, remaining dill if using, Havarti cheese, and top with pickles, then cover with muffin tops.
Place muffins top-side up on buttered griddle; place another skillet (preferably cast iron) on top, weighted with a heavy item such as a full teakettle or foil-wrapped brick. Cook 3 minutes, flip sandwich and replace skillet and weight. Cook until cheese is melted and bottom is golden brown. Serve with cold beer, if desired.
Note: Use a barbecue griddle or gas or charcoal grill for a layer of smoky flavor.
Submitted by Norma Fried, of Denver, CO