Zucchini, Avocado and Onion Veggie Melt
Winner of Healthy Sandwich Challenge for Minneapolis: Lori Brostrom
Sub-assembly Recipe - Balsamic Onion Compote (yields 1/2 cup)
1 medium onion, sliced with grain (about 2 cups)
2 tbsp. olive oil
1/4 cup balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. sugar
Directions for Balsamic Onion Compote
Heat olive oil in a nonstick skillet over medium heat. Saute onion for 10-12 minutes until lightly browned. Season with salt and pepper and add sugar. Add balsamic and cook for 2 min. or until balsamic is reduced or syrupy.
Directions for the Sandwich
In a nonstick skillet over medium-high heat, saute zucchini in olive oil until softened and lightly golden. Spread both slices of bread with one tablespoon each of the balsamic onion compote. Starting with one bread slice, layer provolone cheese, avocado, zucchini and top with the other slice of bread. If you like, heat in a sandwich press or toaster oven until the cheese melts.