Recipes

Open-Faced Cheddar Sandwiches Topped with Balsamic Red Onions Recipe

Atkins Open-Faced Cheddar Sandwiches Topped with Balsamic Red Onions
7.3g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
26.6g

Protein

24.7g

Fat

1.4g

Fiber

355.1cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 4 Atkins Low Carb Wheat Bread
  • 1 tablespoon Olive Oil
  • 0 1/2 medium Red Onions
  • 1 tbsp Aged Balsamic Vinegar
  • 0 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 2 cup 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.

  1. Heat oil in a small skillet over medium-high heat.
  2. Add onion and sauté until lightly browned, about 5 minutes. Stir in balsamic vinegar, sugar substitute, salt and pepper to taste.
  3. Preheat broiler. Lightly toast the bread. Divide cheese over bread slices. Top each slice with one quarter of the onion mixture.
  4. Broil 4-inches from heat source until cheese starts to melt, about 1 minute. Serve immediately.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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