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CARAMELIZED ONION AND BLUE CHEESE SANDWICHES
2 tablespoons olive oil
2 large white onions, thinly sliced
2 tablespoons (packed) golden brown sugar
2 tablespoons rice vinegar
2 tablespoons chopped golden raisins
8 5 1/2x3x1/2-inch slices rustic country bread, with nuts if availables
2 6 oz wedges soft blue cheese (Cambazola/Gorgonzola, trimmed, sliced)
1/4 cup (1/2 stick) butter, room temperature
Heat oil in heavy large skillet over medium heat, add onions and cook until just beginning to color (stir often), about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft (stir occasionally), remove from heat. Mix in vinegar and raisins season to taste with salt and pepper and cool. (Can be made 3 days ahead, cover and refrigerate.)
Arrange 4 bread slices on work surface, divide cheese on tops, then top cheese with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches, and spread half of butter over tops of sandwiches.
Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread then partially cover and cook until bottoms are brown (about 3 minutes). Turn over, brown the second sides brown, transfer to cutting board and cut each sandwich into 6 wedges. Makes 24 wedges
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