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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/spinach-kale-caramelized-onion-brie-tea-sandwiches/