3 Tbsp. butter, room temperature
4 onions, thinly sliced
3 cloves garlic, minced
1 ½ tsp. fresh thyme or sage, chopped
Salt and pepper
8 slices rye bread
½ C. cranberry sauce
8 slices Swiss cheese
1 lb. roast turkey, sliced
¼ C. mayonnaise
In a large sauté pan, melt 1 Tbsp. butter over medium heat. Add the onions, garlic and thyme (or sage). Cook, stirring until the onions are tender, about 20 minutes. Season and keep warm.
Spread one side of the bread slices with the remaining butter. Turn the bread over and spread 4 slices with the cranberry sauce. Then top with half of the cheese, the turkey, the onion mixture and the remaining cheese. Spread the remaining 4 slices with mayo and use them to close the sandwiches, mayo side down.
Heat a large sauté pan or griddle over medium heat. Add the sandwiches and cook until golden brown and the cheese melts (4-5 mins/side).