Freezer Vegetable Stuffed Sandwich Melts Recipes

CALIFORNIA MELT

California Melt image

A satisfying open-face vegetarian sandwich with avocado, almonds and mushrooms.

Provided by ORNERY

Categories Main Dish Recipes Sandwich Recipes

Time 17m

Yield 4

Number Of Ingredients 6

Ingredients

4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
⅓ cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese

Steps:

Preheat the oven broiler.
Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 21.1 g, Cholesterol 26.1 mg, Fat 22.5 g, Fiber 7.2 g, Protein 15.6 g, SaturatedFat 6.8 g, Sodium 169.6 mg, Sugar 3.9 g

FREEZER VEGETABLE-STUFFED SANDWICH MELTS

FREEZER VEGETABLE-STUFFED SANDWICH MELTS image

Number Of Ingredients 13

Ingredients

2 tsp olive oil
8 oz sliced mushrooms
1 small onion
2 tsp minced garlic
2 (14 oz) cans water-packed artichoke hearts, drain
2 (14 oz) cans fire-roasted crushed tomatoes, drain
2/3 cup chopped black olives
4 cups shredded mozzarella cheese
1 cup grated parmesan cheese
1 Tablespoon Italian seasoning
Black pepper
2 tsp crushed red pepper
3 loaves french bread

Steps:

Step 1 In a large skillet over medium-high heat, heat olive oil. Add mushrooms and onion and saute, stirring frequently, for about 5 minutes or until softened and mushrooms have lost most of their water. Add garlic and cook, stirring, for another 2 minutes. Step 2 Squeeze out any excess liquid from drained artichoke hearts, and chop. Step 3 In a large bowl, stir together drained artichoke hearts, tomatoes, black olives, 3 cups mozzarella cheese, parmesan cheese, Italian seasoning, pepper, and crushed red pepper. Add cooked mushroom mixture, and stir until well combined. Step 4 Cut bread loaves in 1/2 lengthwise, and scoop out some inner bread to make a hollowed out shell. Spread 1/6 of vegetable-cheese mixture on each hollowed-out shell. Divide remaining 1 cup shredded mozzarella over tops of bread. Step 5 Freeze on a baking sheet. Once frozen, wrap each piece in aluminum foil, place in a freezer bag and freeze. To Serve: Preheat oven to 350. Bake frozen foil-wrapped sandwich for about 20 minutes. Unwrap top of foil and bake for 6 - 10 more minutes or until cheese is melted.

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