Balsamic-laced caramelized onions make for great sandwich

You don’t have go to the hottest brewery to get a great sandwich and some caramelized onions!

Roast Turkey and Caramelized Balsamic Onions sandwich photo.
Try this Open Face Roast Turkey Sandwich with Caramelized Balsamic Onions for a brew-pub like lunch in the comfort of your own home.

You can easily amp up your next tavern-style spread at home, and all it takes is a little balsamic vinegar, and not a lot of time.

All you have to do is caramelize your onions, then put in some balsamic and pile them atop some great roasted meats with whatever veggies you please. Get a good roll, toast it and you’ve got a hearty lunch guaranteed to keep you satisfied through dinner.

Our version is rather cleverly called the Open Face Roast Turkey Sandwich with Caramelized Balsamic Onions. Now, there’s nothing magic about this sandwich. It does, however, offer same great off-setting tastes that gives your sandwich the perfect bite — at least from what we’d normally eat with a slab of turkey and cheese with mayo.

We got adventurous with ours, however. Last week, we made Asian Plum-Onion Chutney, and that stuff sticks around for a while – meaning you don’t need to use a lot of it. Layering that on our sandwich instead of regular condiments turned it into something special. But even without it, the caramelized onions offer a nice tang.  And don’t forget the loads of nutrition you’re getting!

We suggest turning this into lunch at your next picnic. What a great sandwich to bring on the next trip to the park or the outdoors.

Open Face Roast Turkey Sandwich with Caramelized Balsamic Onions

Roast Turkey Sandwich with  Caramelized Balsamic Onions photo.
Avoid the tavern and make this onion masterpiece at home.


2 cups sliced yellow onions
2 tablespoons vegetable or olive oil 
2 tablespoons Balsamic or red wine vinegar 
1 pound roast turkey, sliced 
4 crusty rolls, split, buttered and toasted 
Cracked black pepper, to taste
1/4 cup fresh oregano leaves (stripped from stem) 
8 cherry tomatoes, halved 


Gently sauté onions in oil until tender and golden. Add balsamic vinegar and cook about 2 minutes or until liquid is nearly gone. Divide lettuce and turkey onto rolls. Top with onions, black pepper, oregano and tomatoes. 
Makes 4 servings.

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