Open-Faced Veggie Sandwiches Recipe

Open-Faced Veggie Sandwiches Recipe photo by Taste of Home

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"Since I'm a vegetarian, I love these broiled sandwiches," reports Karen Mello of Fairhaven, Massachusetts. "Even non-vegetarians like their fresh taste," she assures. The veggie-topped muffin halves make a great snack or quick lunch and are priced at only 8¢ a serving.

This recipe is:

Quick

Diabetic Friendly

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Open-Faced Veggie Sandwiches Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

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

Directions

Spread mustard on cut sides of muffins. Top each with vegetables and cheese. Broil 4-6 in. from the heat for 3 minutes or until the cheese is melted. Yield: 4 servings.

Cooking for 2: Open-Faced Veggie Sandwiches for Two

Nutritional Facts 2 English muffin havles equals 249 calories, 9 g fat (6 g saturated fat), 30 mg cholesterol, 506 mg sodium, 30 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Originally published as Open-Faced Veggie Sandwiches in Quick Cooking March/April 2001, p47