Classy Open-Faced Veggie Sandwiches

Spinach, Caramelized Onion & Roasted Pepper Open-Faced Sandwiches from Vegetable Literacy

A rustic open-faced sandwich from Deborah Madison’s Vegetable Literacy.



  • caramelized sweet onions (2 large onions is perfect—here’s a post on how to caramelize onions)
  • 1 hefty bunch of spinach, at least a pound, stems removed, leaves well washed
  • sea salt and freshly ground pepper
  • 2 meaty roasted red peppers
  • 1 piece of bread per person, such as ciabatta, rye, or a whole grain levain bread
  • 1 garlic clove, halved
  • thinly sliced manouri or ricotta salata
  • olive oil, to finish


  1. Warm the caramelized onions in a pan over low heat.
  2. In another pan, wilt the spinach in the water clinging to its leaves, then season it with salt and pepper. Slice the peppers into wide strips.
  3. Toast the bread, then rub one side with the garlic. Cover with the onions, followed by the spinach, the cheese, then the roasted peppers set diagonally across the top.
  4. Season with salt and pepper, and drizzle with olive oil.


Reprinted with permission from Vegetable Literacy by Deborah Madison. Copyright © 2013 by Deborah Madison. Published by Ten Speed Press, a division of Random House, Inc.