Classy Open-Faced Veggie Sandwiches

I can never, ever pass up the opportunity to make a recipe that involves caramelized onions. Are they a pain to make? Kind of. Do they take for-freaking-ever to cook down? Absolutely. But they are always worth it. When I was given a list of recipes from Deborah Madison’s Vegetable Literacy to choose from for this post, my eyes immediately went to the open-faced sandwiches topped with caramelized onions. There was no way these wouldn’t be delicious!

Ingredients

• caramelized sweet onions 2 large onions is perfect—here’s a post on how to caramelize onions
• 1 hefty bunch of spinach at least a pound, stems removed, leaves well washed
• sea salt and freshly ground pepper
• 2 meaty roasted red peppers
• 1 piece of bread per person such as ciabatta, rye, or a whole grain levain bread
• 1 garlic clove halved
• thinly sliced manouri or ricotta salata
• olive oil to finish

Instructions

• Warm the caramelized onions in a pan over low heat.
• In another pan, wilt the spinach in the water clinging to its leaves, then season it with salt and pepper. Slice the peppers into wide strips.
• Toast the bread, then rub one side with the garlic. Cover with the onions, followed by the spinach, the cheese, then the roasted peppers set diagonally across the top.
• Season with salt and pepper, and drizzle with olive oil.

Nutrition