These vegetarian tea sandwiches, layered with creamy Brie cheese, caramelized onions, and a mix of spinach and kale, are such a delightful savory treat, you won’t even miss the meat. Pictured with our Sweet Potato & Smoked Turkey Tea Sandwiches and Curried Ham Salad Tea Sandwiches.
Spinach, Kale, Caramelized Onion & Brie Tea Sandwiches
Makes 6
Ingredients
- 3 tablespoons unsalted butter
- 1½ cups thinly sliced yellow onion (approximately 2 small onions)
- ½ teaspoon fine sea salt
- 3 tablespoons water
- 6 slices pumpernickel rye bread
- 6 tablespoons mayonnaise
- 12 (¼-inch-thick) slices Brie cheese
- ¾ cup spinach and baby kale mix
- Garnish: baby kale leaves
Instructions
- In a small sauté pan, melt butter over medium heat. Add onions and salt; cook, stirring occasionally, until caramelized, 20 to 25 minutes. Add water, stirring to deglaze pan and remove any stuck-on pieces of onion.
- Spread each bread slice with an even layer of mayonnaise. Arrange cheese in a single layer on mayonnaise side of 3 bread slices. Top with caramelized onions, and let cool slightly. Top with spinach and kale mix and remaining bread slices, mayonnaise side down, to make 3 whole sandwiches.
- Using a serrated bread knife in a gentle sawing motion, evenly trim and discard crusts from sandwiches. Cut each rectangular sandwich into 6 (approximately 2¼-inch) squares. Serve immediately, or cover with damp paper towels, place in an airtight container, and serve within an hour.
- Just before serving, garnish with baby kale leaves, if desired.
Notes
MAKE-AHEAD TIP: Onions can be caramelized up to a day in advance, placed in a covered container, and refrigerated. Warm before using.
