Open-Faced Cheddar Sandwiches Topped with Balsamic Red Onions
7.3g
Net Carbs
26.6g
Protein
24.7g
Fat
1.4g
Fiber
355
Calories
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.
- Heat oil in a small skillet over medium-high heat.
- Add onion and sauté until lightly browned, about 5 minutes. Stir in balsamic vinegar, sugar substitute, salt and pepper to taste.
- Preheat broiler. Lightly toast the bread. Divide cheese over bread slices. Top each slice with one quarter of the onion mixture.
- Broil 4-inches from heat source until cheese starts to melt, about 1 minute. Serve immediately.
