Open Faced Vegetable Sandwiches Recipes

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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

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

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 FACE SANDWICHES



Open Face Sandwiches image

Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 4

Number Of Ingredients 7

7 large eggs
1/4 cup mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices sandwich bread
Sliced ham, lettuce, sliced olives, peas, bell pepper, cherry tomatoes, pickles, and grated carrot, for toppings

Steps:

  • Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
  • Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
  • Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

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

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

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

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-FACE VEGETABLE SANDWICHES, DIABETIC



Open-Face Vegetable Sandwiches, Diabetic image

These are not only great tasting but are are diabetic and heart friendly. All around winners in my book. Using really small floweretts is vital in this recipe.

Provided by Annacia

Categories     Lunch/Snacks

Time 18m

Yield 2 serving(s)

Number Of Ingredients 6

2 -4 teaspoons Dijon mustard
2 whole wheat English muffins, split and toasted
1/2 cup small broccoli floret
1/4 cup chopped bell pepper (red, yellow or green)
1/4 cup shredded carrot
1/2 cup low-fat monterey jack cheese, shredded

Steps:

  • Preheat broiler.
  • Spread mustard over the cut side of each English muffin half.
  • Arrange broccoli, bell pepper and carrot over mustard.
  • Sprinkle with cheese.
  • Place English muffin halves on the unheated rack of a broiler pan.
  • Broil about 4 inches from the heat for 2 to 3 minutes, or until cheese melts.

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