Open Faced Veggie Sandwiches Recipes

OPEN-FACED VEGGIE SANDWICHES FOR TWO

Open-Faced Veggie Sandwiches for Two image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 4

Ingredients

2 teaspoons spicy brown or horseradish mustard
2 English muffins, split
1/4 cup each chopped fresh broccoli, cauliflowerets and sweet red pepper
1/2 cup shredded cheddar cheese

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

Open-Faced Garden Veggie Sandwiches image

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

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

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

One Recipe, Two Meals: Open-Faced Veggie Sandwiches with Hummus image

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

Ingredients

1 cup hummus (original flavor)
1/3 cup pesto (jarred or homemade, your choice)
6 slices crusty bread (from a large loaf or baguette)
1/2 cup thinly shaved carrots (a vegetable peeler works great)
1/2 cup thinly sliced apples
1/2 cup thinly sliced cucumbers
1/2 cup alfalfa sprouts
Chips, for serving
1/2 cup roasted red pepper slices (jarred or homemade, up to you)
1/3 cup thinly sliced radishes

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 VEGETABLE SANDWICH

Open Faced Vegetable Sandwich image

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

Ingredients

12 slices bread
3 tablespoons butter
1 small onion, chopped
1 small tomatoes, chopped
1 small boiled potato, chopped
1 -2 green chili, chopped finely
1 cup boiled corn
1/2 cup grated cheese
salt, to taste
pepper, to taste
2 tablespoons tomato ketchup
2 tablespoons hot sauce
1 cup white sauce
1 cup milk
1 tablespoon butter
1 tablespoon white flour

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

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