Can’t resist passing on this recipe to you all. Shayna and I featured this sandwich this week during a class on “Eating for Energy” And this sandwich fits the bill. But even though its a good -for-me choice, sometimes I just want a simple sandwich, and this one is perfect for a quick dinner, and can’t be beat when I am packing a lunch for the next day. This delicious veggie open faced sandwich is full of savory and hearty goodness.
To make this sandwich, I just opened the freezer door and grabbed a zippy bag of roasted peppers and caramelized onions to bring lots of veggie sweetness to the plate. Next time you are caramelizing onions or roasting peppers, make lots! You can freeze them, and you have an delicious feeling for sandwiches, or the fixings for an easy topping for whole wheat pasta.
Open Face Veggie Sandwich
4 Slices Whole Wheat or Pumpernickel Bread, toasted

1 Ripe Avocado, Mashed
2 Roasted Red Peppers
2 Large Red Onions, Caramelized*
1 Cup Shredded Light Cheese
4 Large Romaine Leaves Shredded
1 Large Tomato, Sliced
Sea Salt and Freshly Cracked Black Pepper to Taste
Preheat the broiler. Spread the Avocado on the 4 slices of toast. Top with a large spoonful of peppers and onions. Sprinkle the cheese on top of the sandwiches and slide under the broiler for 1 -2 minutes, or until the cheese melts and begins to brown. Remove and top with shredded lettuce and a tomato slice. Season to taste as desired. (Can be made in a toaster oven)
*To caramelize the onions, heat 1 TB olive oil over medium high heat. Add the onions and sprinkle well with salt and pepper. Cook and stir until the onions begin to brown. Add 1 TB Worcestershire sauce and ½ cup water (or red wine) and decrease the heat to medium and cook until the liquid evaporates.