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.
ONE RECIPE, TWO MEALS: OPEN-FACED VEGGIE SANDWICHES WITH HUMMUS
This is crazy-simple to slap together. You can do both the kid version and the adult version at the same time.
Provided by Bev Weidner
Categories main-dish
Time 10m
Yield 6 open-faced sandwiches
Number Of Ingredients 10
Steps:
- First of all, equally divide the hummus between 2 bowls and swirl the pesto into one of the bowls. The pesto hummus is for your adult mouth! Yay, right?
- Take 3 slices of the crusty bread and slather with the original hummus. Top with half of the shaved carrots, followed by all of the apple slices and cucumbers. Top with half of the sprouts and serve it just like that to the kiddos! With some of the chips, natch.
- Now, slather the remaining 3 slices of crusty bread with the pesto hummus and top with the rest of the carrots, followed by the delicious roasted red peppers and radishes (spice!) and the rest of the sprouts. Serve with chips. Holla.
- Super-crazy simple veggie lunch or dinner be SERVED.
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.
OPEN-FACED VEGETABLE SANDWICHES
These would be great with a bowl of tomato soup for a no-meat meal. Recipe source: The Artist in the Kitchen
Provided by ellie_
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine vegetables.
- In the top of a double boiler over simmering water melt cheese with the beer, stirring until melted. Season sauce with pepper to taste.
- Toast and butter bread and place on baking sheet.
- Spread each slice of bread with 1/2 cup of vegetables.
- Pour cheese sauce over vegetables and broil for 3-5 minutes or until browned.
Nutrition Facts : Calories 546.4, Fat 38.4, SaturatedFat 24, Cholesterol 118.7, Sodium 891.4, Carbohydrate 18.5, Fiber 1.7, Sugar 3.5, Protein 30.7
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