Cubano Sandwich with Bourbon Onions

1. Prepare bourbon onions: In large saute pan over high heat, heat oil until it starts to smoke. Add onions; cook, stirring frequently, until onions start to blister around the edges.
2. Add sugar, salt and pepper. Reduce heat and cook, stirring frequently, until onions turn golden brown. Deglaze pan with bourbon and simmer until liquid is reduced to a glaze. Use immediately or store in refrigerator up to 1 week.
3. Prepare sandwiches: In skillet over medium heat, combine pork, ham and onions; heat through.
4. Spread butter on one side of each challah slice. Place buttered-side down on nonstick pan or griddle over medium heat. Spread Dijonnaise on 4 bread slices; top with cheese and pickles. When cheese has melted, top with meat and onions and remaining bread slices. Grill sandwich to warm through. Serve immediately.

Photograph courtesy of National Onion Association