Open-Faced Veggie Sandwiches Recipe

Open-Faced Veggie Sandwiches Recipe
Open-Faced Veggie Sandwiches Recipe photo by Taste of Home
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Open-Faced Veggie Sandwiches Recipe

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"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.
Recommended: 36 Ways to Love Toast
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

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

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.

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

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