Oka and Sweet Onion Sandwiches with Beet and Apple Salad
- Vegetable recipes
- Low fat
- Vegetarian
- Fast recipes
Ingredients
- Sandwich:
- 4 tsp (20 mL) butter, softened
- 8 thick slices mixed whole grain sandwich bread
- 2 tbsp (30 mL) (approx) Russian-style mustard, or 2 tsp/10 mL each hot mustard and liquid honey
- 1 large sweet onion
- 8 oz (250 g) Oka cheese with rind removed, sliced
- Scant 1/2 tsp (2 mL) caraway or cumin seeds
- Salad:
- 1 cup (250 mL) coarsely chopped pickled beets
- 1 apple, cored, peeled and chopped
- 1/2 cup (125 mL) chopped walnuts
- 1 tbsp (15 mL) lemon juice and pickled beet juice
- 1 tsp (5 mL) walnut or olive oil
Preparation
Oka and Sweet Onion Sandwiches: Spread butter evenly and thinly over 1 side of each slice of bread; lay 4 slices, butter side down, on work surface. Spread evenly with mustard. From onion, cut 4 scant 1/4-inch/5 mm slices (reserve remaining onion for other uses); place 1 slice onion on each slice bread. Divide cheese slices evenly over onion; sprinkle with caraway seeds.
Cover with remaining bread, butter side up. Grill in skillet over medium heat, pressing down with spatula or weight and flipping once, or in pancake griddle or panini press, until bread is crisp and browned and cheese is melted.
Beet and Apple Salad: Toss together beets, apple, walnuts, lemon juice, beet juice and walnut or olive oil.
Makes 4 sandwiches and salad servings.
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