ADORABLE VEGGIE MELTS
Make and share this Adorable Veggie Melts recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Arrange the bread slices in a single layer on a baking sheet.
- Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
- (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
- To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
- Cook, stirring occasionally, until tender, about 5 minutes.
- Remove from the heat; stir in the salt and pepper.
- Taste and adjust the seasoning.
- Combine the cheeses in a small bowl.
- Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
- Place the sandwiches on the baking sheet.
- Broil for about 2 minutes, or until the cheese is melted.
- Enjoy!
TURKEY AND VEGGIE MELTS
A knife and fork will be needed to eat these hearty open-face sandwiches, made delicious with frozen antioxidant vegetable blend.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat broiler. Cook vegetables as directed on box; pour into medium bowl. Stir in mustard.
- Place toasted bread slices on ungreased cookie sheet. Layer turkey evenly on bread. Spoon vegetable mixture over turkey. Sprinkle each with 2 tablespoons cheese.
- Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 11 g, TransFat 0 g
SUMMER-VEGGIE MELTS WITH CAPER SAUCE
A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting cheese, melds it all together. The final touch to take this vegetarian sandwich masterpiece over the top is a generous smear of a zesty basil-caper aioli.
Provided by Lauryn Tyrell
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 13
Steps:
- With the side of a heavy knife, mash garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl and stir in mayonnaise, vinegar, capers, and basil.
- Heat grill to high for both direct and indirect cooking. Drizzle bell peppers, onion, and Broccolini lightly with olive oil; season with salt and pepper. Brush grates with vegetable oil. Grill vegetables over direct heat, turning occasionally, until charred in places and crisp-tender, 8 to 9 minutes for peppers and onions; 4 to 5 minutes for Broccolini. Transfer to a plate; tent with foil.
- Brush bread with olive oil and grill, cut-sides down, until lightly toasted, about 1 minute. Flip bread and move to indirect heat. Add cheese to one side, cover grill, and melt, 2 to 3 minutes. To serve, layer vegetables over melted cheese and spread other sides of bread with caper sauce. Cut each baguette in half to serve.
VEGGIE MELTS
This recipe comes from the Pampered Chefs 'Spring/Summer 1999 Season's Best Recipe Collection' at the request of a Zaar member.
Provided by Caryn
Categories Lunch/Snacks
Time 1h27m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degree F.
- Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil.
- Cap bottom of bread tube; fill with dough.
- Place cap on top.
- Bake upright 50 to 60 minutes; cool 10 minutes.
- Remove bread from tube; cool completely.
- Cut into 1/4-inch slices; place on 15" round Baking Stone.
- Increase oven temperature to 425 degree F.
- Slice tomatoes; set aside.
- Thinly slice cheese; set aside.
- Snip basil.
- In a 1 quart bowl, combine mayonnaise and basil.
- Press garlic into bowl; stir until well mixed.
- Spread 1 Tablespoon of mayonnaise mixture over each bread slice.
- Top each bread slice with zucchini, tomato, and cheese slices.
- Bake 10 to 12 minutes or until cheese is melted and golden.
TORTILLA VEGGIE MELTS
A tasty meal to throw together to use leftover veggies. It makes a great lunch, dinner or even a snack. You can use different veggies to your liking. This recipe is for 2 melts, but you can adjust for more servings.
Provided by VickyJ
Categories Lunch/Snacks
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in skillet over medium/high heat.
- Add carrot, onion, tomato, garlic powder, Italian seasoning, Worcestershire sauce and salt-n-pepper to taste. Cook until onion is almost translucent, then add lettuce.
- Steam warm tortillas in the microwave, or just have at room temperature.
- Keep stirring, and when vegetables are tender, divide into two equal portions, and place shredded cheese over each portion.
- Get warm plate ready with tortillas.
- When cheese is melted over veggies, use spatula and lift each half portion in middle of tortilla.
- Fold sandwich as you wish and enjoy!
Nutrition Facts : Calories 809.4, Fat 51.6, SaturatedFat 26.3, Cholesterol 118.7, Sodium 1172.7, Carbohydrate 52, Fiber 6.6, Sugar 10.6, Protein 36.2
SMOKED GOUDA VEGGIE MELT
After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My 8-year-old daughter is a big fan, too. -Charlie Herzog, West Brookfield, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place mushrooms, broccoli, pepper and onion in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 10-12 minutes or until tender., Meanwhile, place bread slices on a baking sheet. Mix mayonnaise and garlic; spread over bread., Change oven setting to broil. Spoon vegetables over bread slices; sprinkle with cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 523 calories, Fat 37g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 695mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
VEGGIE PATTY MELTS
I am not a vegan, but I love the different variety of meatless soy burgers. This is a patty melt made with whatever flavor burger you want. Add mustard, ketchup, and a pickle for extra flavor.
Provided by Asha1126
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Add onion, saute 12 minutes or until very tender, adding water, 1 tablespoon at the time, to prevent scorching. Season with salt and black pepper to taste.
- Remove onion from pan, keep warm.
- Cook meatless burgers in pan according to package directions.
- Divide cooked onion evenly over 4 slices of bread and top each with 1 burger patty and 1 cheese slice. Cover with remaining 4 slices of bread.
- Place pan over medium heat until hot. Coat one side of each bread slices with cooking spray and place 2 sandwiches, coated side down, in pan, and cook about 3 minutes or until brown.
- Coat top sides of sandwiches with cooking spray, turn sandwiches over, and cook for about 3 minutes or until brown.
- Repeat procedure with remaining sandwiches.
- If you own a indoor grill (such as George Forman) you can also make them, once assembled, on the grill and you dont' have to turn them over. Enjoy.
Nutrition Facts : Calories 325.3, Fat 12.5, SaturatedFat 4.5, Cholesterol 21.7, Sodium 1092.5, Carbohydrate 36, Fiber 9.5, Sugar 5.9, Protein 21.2
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