Onion Sandwich + Asparagus Sandwich

breakfast sandwich-caramalonionasparagus-1

Did a duo today. Bought beautiful gleaming white onions yesterday for the lunch sandwich. BUT one onion yielded a portion sufficient for ONE  sandwich only (didn’t read the recipe). Argh! And I refuse to spend another 40 minutes caramelising the onions at 10.00pm at night! Fortunately, I bought some beautiful Asparagus yesterday which came to my rescue. Heh.

The caramelizing process was 40mins! I got a stool and sat there stirring non-stop to brown the onions. Haha. And it was amazing to see how the big onion shrunk to a Tbsp heap of onions only! But it was worth it. The onions were sweet! Think I should try out the purple onions next time to check out the difference and also add some balsamic vinegar to give it a little twang.

breakfast sandwich-caramalonionasparagus


> 1 Big White Onion (for 1 sandwich)

> Pepper Brie and Low Fat Mild Cheddar

> Raisins

> Organic Spinach (salad type)

> Japanese Mayonaise

> Olive Oil (or Butter)

Half the onion and slice thick (I like it aprox 5mm). Pour 1 Tbsp of Olive oil into the pan and add the onions. Stir the onions non-stop over low fire for 40mins until brown. Let cool. Oil the bread on the sides that would be in contact with the sandwich press. Spread a layer of mayonaise on the other sides. Lay the bread with mayo face up and spread the spinach. Lay the cheese on top. After which, lay the onions and raisins. Cap with the bread and TOAST!

As you can see in the pictures, the ingredients were set aside the night before. It was a breeze to prepare the sandwiches in the morning!

The cheese kept really well despite being sliced the night before. Do note that the soft Brie tend to ‘re-stick’ so I alternated between the cheddar and Brie to make sure it didn’t stick and it worked.


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4 Responses to “Onion Sandwich + Asparagus Sandwich”

  1. Irene Says:

    LOL… looks like I am your blog fan liao! So you’ll need to buy alot of ingredients so that can make variety with the food. Eh but the toasted bread keep till lunch nice meh? Not soggy or lost the crunchiness already?

  2. trainride Says:

    I’m glad you find the blog useful! I’ll buy a few ingredients every weekend. When the meats are used up, I’ll just make vegetarian sandwich so that W doesn’t take too much preserved meats ;) The cheese tend to keep longer than the meats so you can buy a variety of cheese to vary. Nuts and Raisins keep well too.
    You must let the sandwich cool off first before placing in the box. It doesn’t turn soggy *surprisingly* but it does lose the crunchiness which W is fine with ;)

  3. Irene Says:

    icic but dat means you gotto wake up v early to make and ensure it’s cooled before you pack it in the lunch box.

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