Back to Open-Faced Veggie Sandwiches

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Open-Faced Veggie Sandwiches Recipe

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.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings

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

  • 1. 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.

Nutritional Facts

1 each: 249 calories, 9g fat (6g saturated fat), 30mg cholesterol, 506mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 11g protein Diabetic Exchanges:2 starch, 1 lean meat

Reviews for Open-Faced Veggie Sandwiches

Loading Image