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Open-Faced Garden Veggie Sandwiches

 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.
4 ServingsPrep: 25 min. Bake: 20 min.

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

Directions

  • 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

2 of 2

Open-Faced Garden Veggie Sandwiches (continued)

Directions (continued)

  • 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.
  • Yield: 4 servings.
Nutritional Facts: 1 sandwich equals 390 calories, 25 g fat (7 g saturated fat), 25 mg cholesterol, 688 mg sodium, 32 g carbohydrate, 8 g fiber, 11 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.