Open-Faced Cheddar and Turkey Bacon Sandwich with Beer-Glazed Onions

By SaraB

Ingredients

• 1-1/2 tsp olive oil
• 1 small onion, thinly sliced
• 1/4 cup beer
• 1/4 tsp caraway seeds
• Freshly ground black pepper
• 1 tsp honey mustard
• 1 slice firm country-style bread, lightly toasted
• 1 wide slice cooked turkey bacon, cut in half crosswise
• 1/3 cup shredded or thinly sliced sharp aged cheddar cheese

Details

Servings 1

Preparation

Step 1

Heat oil in small skillet over medium-high heat. Add onion and cook 5-8 minutes or until browned, stirring after the first few minutes. Add beer and caraway seeds, increase the heat to high and boil for about 1 minute, until the beer has almost completely evaporated. Season with pepper to taste. Cover partially to keep warm.

Spread mustard on toasted bread. Add bacon pieces side by side and cover with the cheese. Broil in an oven or toaster oven just until the cheese is melted and bubbling. Spoon the beer-glazed onions over the cheese and serve. Note: if using pork bacon, cook slices first.

Per serving:
Calories: 420
Protein: 17g
Carbohydrates: 30g
Fat: 24g (10g sat)
Cholesterol: 53mg
Sodium: 767mg
Dietary Fiber: 2g