OPEN-FACED GARDEN VEGGIE SANDWICHES
Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 390 calories, Fat 25g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 688mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 11g protein.
GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES
Categories Sandwich Vegetable Vegetarian Lunch Mozzarella Basil Summer Gourmet
Yield Makes 4 sandwiches
Number Of Ingredients 14
Steps:
- To make the sandwich:
- Prepare grill.
- Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
- Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
- To make the pesto:
- In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.
DELICIOUS GRILLED OPEN-FACE VEGGIE SANDWICH
Make and share this Delicious Grilled Open-Face Veggie Sandwich recipe from Food.com.
Provided by zaar junkie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start up your grill.
- Make your marinade by mashing the garlic, thyme, rosemary, salt, and pepper using a mortar and pestle. Add olive oil to cover this and mix well.
- Using a brush, brush one side of the onion slices and place the oiled side on the grill. Brush the other side. Cook until grill marks are shown and the onion is slightly browned and translucent. Do the same with the zucchini. You may have to cook these in batches, I cooked the onions first, then zucchini, then mushrooms. If you are doing it this way, once the onions are off and the zucchini are on, take the rest of your marinade mixture and using the oil only, mix the rest of the marinade on your mushrooms and let set while the zucchini are grilling. Cook mushrooms and then pull everything off the grill.
- Take your garlic bread or french bread and place, cut side down, directly on the grill. If using garlic bread you will probably get flames as the butter and oils drip down onto the coals. Be careful! The bread only needs to be on for a few minutes, until slightly toasted. Watch this carefully.
- Remove the bread and construct your open faced sandwich. Bread, zucchini, onions, mushrooms, cheese. Put back on the grill (non-heat side) and cover until cheese melts. Remove and get ready for some goodness.
Nutrition Facts : Calories 423.7, Fat 28.3, SaturatedFat 17.6, Cholesterol 72.7, Sodium 1110, Carbohydrate 18.6, Fiber 2.2, Sugar 5.2, Protein 25.9
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