Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook. She became a household name when her 1997 tome, Vegetarian Cooking for Everyone, turned into a phenomenal best seller. She owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet and rich in flavor.
- 1 pound Brussels sprouts, thinly sliced lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- Salt and freshly ground pepper
- 1 teaspoon sweet smoked paprika
- 4 slices multigrain bread, toasted
- 4 ounces extra-sharp cheddar cheese, thinly sliced
Preheat the oven to 350 degrees F. In a saucepan of boiling salted water, cook the Brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
Add the Brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the Brussels sprouts and onions on top and serve.
Get more Food & Wine recipes
Recipe reprinted by permission of Publisher. All rights reserved.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close