An open face sandwich with caramelized onions sautéed with garlic, kale and topped with pepper jack cheese makes a truly tasty vegetarian sandwich. An open face sandwich keeps the carbs low. Think of it as an adult grilled cheese! In this recipe, we chose to add rotisserie chicken. We have made it both ways and I can assure you, either way is delicious.
An open face sandwich includes all the filling of a traditional sandwich with half of the carbs contributed by the bread. This is an easy way to reduce carbs and calories without giving up taste. Remember every calorie counts, and the calorie count per slice adds up fairly quickly!
Is kale good on a sandwich?
It can be! It’s all about how it’s made. The secret to this sandwich is the caramelized onions combined with garlic and seasoned chicken that provide the flavor to create a delicious and healthy meal. It takes a few more minutes to caramelize the onions, but the extra time is well spent as the common onion metamorphosizes into a flavor bomb adding sweetness and unique taste to anything it touches. Even kale!
The combination is flavorful enough to eat without the chicken, creating a vegetarian option for those avoiding meat. Our recipe includes instructions on how to caramelize the onions. Don’t rush it as you do not want them to burn. Your patience will definitely pay off in flavor.
Where did the open face sandwich originate?
The origins of this sandwich appear to point to Europe in the Middle Ages. Using stale bread in this fashion extended the useful life of the bread as the texture and rigidity of the bread lended itself perfectly to this use. Scandinavia, specifically Denmark turned the sandwich into an art form.
So, where can you get such a sandwich? Unfortunately, in the United States these may be very difficult to find. Sandwiches from your favorite sandwich shop are loaded with large rolls or 2-3 slices of a high calorie bread. This isn’t uncommon, and is why we advocate for homemade versions of our favorite meals like sandwiches and pizza.
How to make an open face sandwich with kale
This is a quick, light and healthy meal that can be good anytime. The sandwich rocks without the addition of a protein. However, if you are looking for something more substantial, the addition of chicken works perfectly. The use of rotisserie chicken simplifies preparation further and ensures a delicious and moist protein base to the sandwich.
Start with a thinly sliced onion and add to a non stick pan with enough olive oil to permit caramelization of the onion. Cook on medium low and stir frequently to avoid burning. While onion is caramelizing, roughly chop the kale and garlic. Slice the chicken. Chicken can be left plain or seasoned with your favorite seasoning. Cajun or chipotle pepper seasonings are solid choices.
Rotisserie chicken are delicious and so convenient. However, as always, convenience often comes with a price. That delicious flavor often comes with an injection before entering the oven that can include some undesirable ingredients. Chief among them are added sodium. Check the ingredients when using these chickens and decide accordingly.
When the onions are fragrant and nicely caramelized, add the garlic. Sauté quickly then add remaining ingredients and combine. Once kale is wilted remove from heat and set aside. Lightly toast bread. Toast should be firm but not dark. If you decide to use a protein, first add a layer of chicken to toast. If you want a veggie sandwich, skip the chicken and start with a layer of kale mixture and then top with your choice of cheese. Place the sandwiches under broiler until cheese is melted.
What to serve with a open face sandwich?
Enjoy the open face sandwich by itself or with a bowl of your favorite soup. Tomato soup, lemon orzo or pasta fagioli are great choices.
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Open Faced Sandwich with Kale, Caramelized Onions and Chicken
4
servings10
minutes30
minutesA warm, crispy sandwich filled with kale, caramelized onions, rotisserie chicken and gooey cheese.
Ingredients
1 rotisserie chicken
4 cups (Packed) Roughly chopped kale
1 large onion, thinly sliced
2 cloves garlic, minced
4 Slices Low calorie bread. We used Dave’s Killer Bread whole grain and seeds
4 Slices pepper jack cheese
4 Tbs Olive oil
Salt, pepper to taste
Directions
- On medium high, heat up olive oil in a large non stick skillet. Add thinly sliced onions and slowly cook for about 8-10 minutes or until onions are nicely browned and caramelized but not burned. Depending on your stove top, heat may have to be reduced to medium or medium low and possibly may need to add additional olive oil. Make sure to stir frequently.
- While onions are caramelizing, cut up slices of rotisserie chicken and pepper jack cheese for the sandwiches and set aside.
- Once onions are nicely caramelized, add minced garlic and sauté until fragrant. Add 4 cups of chopped kale. Mix well and sauté until kale has wilted down. Add salt and pepper to taste. Set aside.
- Lightly toast bread slices. Remove. Add chicken. Evenly divide kale and onion mixture and top with cheese. Place under the broiler until cheese is melted. Watch closely as you do not want the cheese to burn. Enjoy alone or with a delicious bowl of soup.
Recipe Video
Notes
- This can also be made with mozzarella, provolone or cheese of your choice.
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