Open-Faced Cheddar Sandwiches Topped with Balsamic Red Onions

DifficultyDifficult
Yield4 servings
Prep10 mins
Cook10 mins

7.3g

Net Carbs

26.6g

Protein

24.7g

Fat

1.4g

Fiber

355

Calories

Open-Faced Cheddar Sandwiches Topped with Balsamic Red Onions

Ingredients:

  • 1 tablespoon Olive Oil
  • 1/2 medium Red Onion
  • 1 tablespoon Aged Balsamic Vinegar
  • 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 2 cups shredded Vermont Sharp-White Cheddar Cheese

Directions:

Use the Atkins recipe to make Low Carb Wheat Bread for this sandwich. This recipe would also be delicious on rye bread, if you cannot find a low-carb rye bread then consider this substitution only if you are in a later phase.
  1. Heat oil in a small skillet over medium-high heat.
  2. Add onion and sauté until lightly browned, about 5 minutes. Stir in balsamic vinegar, sugar substitute, salt and pepper to taste.
  3. Preheat broiler. Lightly toast the bread. Divide cheese over bread slices. Top each slice with one quarter of the onion mixture.
  4. Broil 4-inches from heat source until cheese starts to melt, about 1 minute. Serve immediately.

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