Thursday, December 28, 2006

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

This hearty sandwich recipe comes from the Washington Post and features flavors with a long history of great partnership. Using cooked turkey bacon keeps the preparation time short. Adapted from "Seduced by Bacon," by Joanna Pruess (Lyons Press, 2006).
  • 1 1/2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1/4 cup beer
  • 1/4 teaspoon caraway seeds
  • Freshly ground black pepper
  • 1 teaspoon honey mustard
  • 1 slice firm country-style bread, about 4 inches square by 1/2 inch thick, lightly toasted
  • 1 wide slice cooked turkey bacon, cut in half crosswise*
  • 1/3 cup shredded or thinly sliced sharp aged cheddar cheese
Heat the olive oil in a small skillet over medium-high heat. Add the onion and cook for 5 to 8 minutes or until browned, stirring after the first few minutes. Add the beer and caraway seeds, then 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 the mustard on the toasted bread. Add the 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, the slices should be cooked first.

Per serving: 420 calories, 17 g protein, 30 g carbohydrates, 24 g fat, 53 mg cholesterol, 10 g saturated fat, 767 mg sodium, 2 g dietary fiber

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