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.
OPEN FACED VEGETABLE SANDWICH
Make and share this Open Faced Vegetable Sandwich recipe from Food.com.
Provided by Sana7149
Categories Lunch/Snacks
Time 40m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 16
Steps:
- Prepare white sauce by heating 1 tablespoon butter in a pan.
- Add flour. Fry lightly.
- Add milk.
- Stir till it becomes like sauce.
- Add chopped onion, tomato, potatoes, green chillies, boiled corn, half cheese, salt and pepper.
- Lightly toast the bread slices. Apply butter on one side only.
- Spread the white sauce and vegetable mixture on the buttered side.
- Put the remaining grated cheese on top.
- Sprinkle tomato and chilli sauce and bake at 350 degree F for ten minutes or till cheese melts.
- Serve hot.
Nutrition Facts : Calories 195.6, Fat 9, SaturatedFat 4.4, Cholesterol 17.5, Sodium 420.7, Carbohydrate 24.2, Fiber 1.6, Sugar 3.8, Protein 5.4
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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