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Open-Faced Veggie Sandwiches

 Open-Faced Veggie Sandwiches
"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 ServingsPrep/Total Time: 15 min.


  • 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.
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.