Broiled Open Faced Veggie Sandwich Recipes

BACON CHEESE & TOMATO - BROILED OPEN FACE SANDWICH

Steps:

• Pre-heat broiler.
• Place bread on a broiler safe pan. Top each slice of bread with a slice of cheese then a slice of tomato. Depending on how big your tomato slice is you may want to put on two but keep it a single layer of tomato. Cut each slice of bacon into 2 pieces. Then lay 3 of the pieces on each sandwich. Broil until bacon is crisp and cheese melted. Bread and cheese may get a little burnt. That makes it better!
• Note: Originally I put raw bacon on the sandwich and cooked it all the way under the broiler. Now I cut the strips in half and partiality cook in micro-wave and then put on sandwich and broil to finish cooking.

17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an open-faced sandwich in 30 minutes or less!

DELICIOUS GRILLED OPEN-FACE VEGGIE SANDWICH

Steps:

• Start up your grill.
• Make your marinade by mashing the garlic, thyme, rosemary, salt, and pepper using a mortar and pestle. Add olive oil to cover this and mix well.
• Using a brush, brush one side of the onion slices and place the oiled side on the grill. Brush the other side. Cook until grill marks are shown and the onion is slightly browned and translucent. Do the same with the zucchini. You may have to cook these in batches, I cooked the onions first, then zucchini, then mushrooms. If you are doing it this way, once the onions are off and the zucchini are on, take the rest of your marinade mixture and using the oil only, mix the rest of the marinade on your mushrooms and let set while the zucchini are grilling. Cook mushrooms and then pull everything off the grill.
• Take your garlic bread or french bread and place, cut side down, directly on the grill. If using garlic bread you will probably get flames as the butter and oils drip down onto the coals. Be careful! The bread only needs to be on for a few minutes, until slightly toasted. Watch this carefully.
• Remove the bread and construct your open faced sandwich. Bread, zucchini, onions, mushrooms, cheese. Put back on the grill (non-heat side) and cover until cheese melts. Remove and get ready for some goodness.

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES

Steps:

• To make the sandwich:
• Prepare grill.
• Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
• Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
• To make the pesto:
• In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.