Open Faced Veggie Bagelwich Recipes

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

Open-Faced Garden Veggie Sandwiches image

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.

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium eggplant, thinly sliced
2 medium zucchini, halved and sliced
1 large onion, sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 slices Italian bread (1/2 inch thick), toasted
1 medium tomato, thinly sliced
4 slices Muenster cheese

OPEN-FACED VEGGIE BAGELWICH RECIPE

Break away from the ordinary with our Open-Faced Veggie Bagelwich Recipe. All your favorite garden veggies are in our Open-Faced Veggie Bagelwich Recipe.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings, 1 open-faced sandwich each

Number Of Ingredients 8

Open-Faced Veggie Bagelwich Recipe image

Steps:

Mix mayo and mustard until blended.
Spread onto cut sides of bagel halves.
Top with remaining ingredients.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 2 g, Protein 9 g

Ingredients

3 Tbsp. KRAFT Mayo with Olive Oil
1 Tbsp. GREY POUPON Dijon Mustard
2 plain bagels, split, toasted
4 KRAFT Slim Cut Sharp Cheddar Cheese Slices
4 Boston lettuce leaves
1 large tomato, cut into 4 slices
1/2 cup thin English cucumber slices
1/4 cup thin radish slices

OPEN-FACED BAGEL SANDWICH

I got the idea to recreate this sandwich from a juice and java cafe near my home. It is very easy and perfect for lunch as it is so light yet filling :)

Provided by mwhalen930

Categories Lunch/Snacks

Time 10m

Yield 2 sandwich halves, 1 serving(s)

Number Of Ingredients 7

Open-Faced Bagel Sandwich image

Steps:

cut bagel in half and toast it until it is golden brown and quite firm.
evenly spread cream cheese on both halves of the bagel.
mash avocado so it is easier to spread and once again even spread it among the bagel's halves.
lay 4 slices of cucumber on each side of sandwich.
drizzle olive oil and raspberry vinaigrette over bagels
sprinkle salt and pepper over bagel to taste. leave the sandwich open faced.

Nutrition Facts : Calories 964.7, Fat 68.7, SaturatedFat 14.8, Cholesterol 33, Sodium 665.6, Carbohydrate 76.7, Fiber 16.2, Sugar 2.6, Protein 17.8

Ingredients

1 bagel (onion bagel or everything bagel will be best)
3 tablespoons whipped cream cheese
1 avocado
8 slices cucumbers
2 tablespoons extra virgin olive oil
2 tablespoons raspberry vinaigrette dressing
salt and pepper

BLT BAGELWICH

Mix up your lunchtime routine with a BLT Bagelwich! As the BLT Bagelwich name suggests, these sandwiches use toasted bagels instead of bread slices.

Provided by My Food and Family

Categories Bread

Time 10m

Yield Makes 4 servings, one sandwich each.

Number Of Ingredients 4

BLT Bagelwich image

Steps:

Spread cut sides of bagels evenly with dressing.
Fill evenly with lettuce, tomatoes and bacon.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.7936 g, Sugar 0 g, Protein 6 g

Ingredients

1/4 cup MIRACLE WHIP Dressing
4 lettuce leaves
2 tomatoes, cut into 4 slices each
8 slices OSCAR MAYER Center Cut Bacon, cut in half, cooked and drained

OPEN-FACED EGG SANDWICHES

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Open-Faced Egg Sandwiches image

Steps:

Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

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Open Faced Veggie Bagelwich Recipes

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.

OPEN-FACED VEGGIE BAGELWICH RECIPE

Break away from the ordinary with our Open-Faced Veggie Bagelwich Recipe. All your favorite garden veggies are in our Open-Faced Veggie Bagelwich Recipe.

OPEN-FACED BAGEL SANDWICH

I got the idea to recreate this sandwich from a juice and java cafe near my home. It is very easy and perfect for lunch as it is so light yet filling :)

BLT BAGELWICH

Mix up your lunchtime routine with a BLT Bagelwich! As the BLT Bagelwich name suggests, these sandwiches use toasted bagels instead of bread slices.

OPEN-FACED EGG SANDWICHES

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

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