Open Face Roast Turkey Sandwich with Caramelized Balsamic Onions
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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.
Recipe provided by the National Onion Association.