1 loaf fresh French or Italian or Ciabatta (whatever your preference)
i package Rice Cheddar slices
1 large yellow onion sliced vertically
3 med tomatoes sliced horizontally
1 large avocado or 2 small
1 pierogi recipe (I make a large batch and keep them in the freezer for when I want them. Stuff them with potato & onions, or just one or the other, I go lighter on the potato & heavier on the onions)
2 Tblsp Earth Balance butter
1 Tblsp sugar
Soy Caramel Sauce:
1 tsp minced ginger
2 tsp minced garlic
1 cup water
1/2 cup sugar
1/4 soy sauce
2 Tblsp Red Wine Vinegar
1 1/2 tsps Dijon mustard
2 Tblsps Earth Balance butter
Pre heat grill to med. Pre heat oven broiler.
In a skillet add 2 Tblsp butter, over Med heat. When melted add onions. Sprinkle with 1 Tblsp sugar. Stir occasionally. Cook til carmelized.
While onions are cooking, slice loaf in half lengthwise, smear with butter from edge to edge on both cut sides.
Start soy caramel sauce – In a small sauce pan coated with cooking spray add ginger and garlic on Med heat for 2 mins. Add water & sugar, bring to a boil. Reduce down to 1/2 cup.
Put pierogies on grill. (if they’re frozen microwave them 2-3 mins first). As they’re getting a little crispy and some nice grill marks, put tomatoes on grill.
Finish soy caramel sauce by removing it from heat and adding soy sauce, red wine vinegar, dijon and butter. Mix well and keep warm on low heat.
Put bread cut side down on griddle til golden brown. Remove and cover bottom half with cheese slices. Top with pierogies (slice them into about 1/2″ slices), then carmelized onions, followed by grilled tomatoes, then avocado slices. Slide under broiler for a few mins until cheese looks melted. Remove.
Top with fresh torn basil. Drizzle with soy caramel sauce and put top half of bread on it, or serve sauce on the side, or both!