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