Open-Faced Cheddar Sandwiches Topped With Balsamic Red Onion

Open-Faced Cheddar Sandwiches Topped With Balsamic Red Onion
Open-Faced Cheddar Sandwiches Topped With Balsamic Red Onion

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1/2

    cup thinly-sliced red onion

  • 1

    tablespoon balsamic vinegar

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    dash sugar substitute

  • 8

    ounces sharp cheddar cheese thinly sliced

  • 4

    slices Atkins Bakery Rye Bread lightly toasted

Directions

Heat oil in a small skillet over medium heat. Add onion; cook 5 to 7 minutes, until onion is softened and light brown. Stir in balsamic vinegar, salt, pepper and sugar substitute. Cook 1 minute until onions are well coated and glossy; remove from heat. Heat broiler. Divide cheese over bread slices. Top each slice with one quarter of the onion mixture. Broil 1 minute, 4 inches from heat source or until cheese softens and starts to melt. This recipe yields 4 servings. Carbohydrates: 9.5 grams Net Carbs: 5.5 grams Fiber: 4 grams Protein: 21.5 grams Fat: 24 grams Calories: 337

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