In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion from scorching. Season the caramelized onion with salt and pepper.
Spread the bread with the remaining 2 tablespoons of butter and arrange, buttered side down, on a work surface. Spread a thin layer of mustard on each slice. Top half of the slices with the onion, Gruyère and pickles and close the sandwiches.
Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (89%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 22.9mg||7 %|
|Sodium 3505.1mg||121 %|
|Potassium 59.8mg||2 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.9g|
|Protein 0.6g||1 %|
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Calories per serving: 122
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