Open Faced Garden Veggie Sandwiches Recipes
VEGETARIAN OPEN FACED SANDWICH
A delicious and filling meal for the summer! Serve with a side salad or pasta.
Provided by E. Clark
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven broiler.
- Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper.
- Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 24.1 g, Cholesterol 20.4 mg, Fat 8.8 g, Fiber 4.1 g, Protein 13.1 g, SaturatedFat 4 g, Sodium 401 mg, Sugar 4.9 g
THE BEST VEGGIE SANDWICH
A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired.
Provided by DEBBIEWALTER
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to broil.
- Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
- Place under broiler for about 5 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 37.1 g, Cholesterol 33.7 mg, Fat 30.2 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 521.1 mg, Sugar 3 g
OPEN-FACED VEGGIE SANDWICHES FOR TWO
Steps:
- Spread mustard over cut sides of muffins halves. Top each with vegetables and cheese. Broil 4-6 in. from the heat for 3 minutes or until cheese is melted.
Nutrition Facts : Calories 244 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 484mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
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.
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
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
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- Lightly coat a large rimmed baking sheet with cooking spray. Arrange carrots, fennel, bell pepper, and cauliflower in a single layer on prepared baking sheet; drizzle with 1 tablespoon oil. Season with ¼ teaspoon each salt and pepper. Broil, stirring once halfway through, until lightly charred, 8-10 minutes.
- Meanwhile, whisk together vinegar and remaining 6 tablespoons olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper in a small bowl; set aside.
- Remove vegetables from oven; set aside. Scoop out some crumb from bread halves to create 2 shells. Place shells on a clean rimmed baking sheet; broil until golden, about 1 minute.
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