Open-Face Baked Cheese Sandwiches With Pickled Onions & Kale-Carrot Salad Recipe

Name: Open-face Baked Cheese Sandwiches With Pickled Onions & Kale-carrot Salad Recipe
Yield: 4
Cuisine: Mediterranean

Recipe By Rachael Ray

4.8

25 Rating -

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Open-Face Baked Cheese Sandwiches With Pickled Onions & Kale-Carrot Salad

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Ingredients for Open-Face Baked Cheese Sandwiches With Pickled Onions & Kale-Carrot Salad Recipe

1/4 Small yellow or white onion, very thinly sliced
3/4 tablespoon White balsamic or sherry vinegar
1/2 teaspoon Superfine sugar
As required Salt
As required Pepper
0.38 Juice lemons
3/4-1 tablespoon Tahini
1/2 tablespoon Evoo
1/4 sprig Large rosemary, leaves stripped from stem
1/4 Clove garlic, cracked from skin
As required Bottled or filtered water
1/4 bunch Large tuscan kale, stemmed and thinly sliced
1/4 Large carrot, peeled, then peeled into long, thin ribbons
1/4 cup Grated parmigiano reggiano or sharp white cheddar
1/4 cup Grated fontina val d'aosta or provolone
0.13 cup Creme fraiche
1/4 tablespoon Rounded dijon mustard
1 Thick slices good quality peasant bread or sourdough bread

Nutrition
value

228

calories per serving

14 g Fat14 g Protein10 g Carbs5 g FiberOther

Current Totals

Fat
14g
Protein
14g
Carbs
10g
Fiber
5g

MacroNutrients

Carbs
10g
Protein
14g
Fiber
5g

Fats

Fat
14g

Vitamins & Minerals

Calcium
460mg
Iron
2mg
Vitamin A
1245mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
127mcg
Vitamin B12
< 1mcg
Vitamin C
89mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
73mg
Manganese
< 1mg
Phosphorus
297mg
Selenium
8mcg
Zinc
2mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Rachael Ray