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.
Total TimePrep/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 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.
Nutrition Facts1 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.
Originally published as Open-Faced Veggie Sandwiches in Quick Cooking March/April 2001