Delicious Grilled Open Face Veggie Sandwich Food

OPEN-FACED GARDEN VEGGIE SANDWICHES

Steps:

• Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

37 BEST EVER VEGETARIAN SANDWICH RECIPES

Steps:

• Are you really looking for directions? Or just being lazy? It's a sandwich dude.
• But fine:
• Smear the peanut butter on both slices of bread.
• Cut the banana into about 8mm thick slices and layer them over just ONE slice of bread.
• Sprinkle cinnamon over them.
• Place both slices on top of each other.
• Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.

DELICIOUS GRILLED OPEN-FACE VEGGIE SANDWICH

Steps:

• Start up your grill.
• Make your marinade by mashing the garlic, thyme, rosemary, salt, and pepper using a mortar and pestle. Add olive oil to cover this and mix well.
• Using a brush, brush one side of the onion slices and place the oiled side on the grill. Brush the other side. Cook until grill marks are shown and the onion is slightly browned and translucent. Do the same with the zucchini. You may have to cook these in batches, I cooked the onions first, then zucchini, then mushrooms. If you are doing it this way, once the onions are off and the zucchini are on, take the rest of your marinade mixture and using the oil only, mix the rest of the marinade on your mushrooms and let set while the zucchini are grilling. Cook mushrooms and then pull everything off the grill.
• Take your garlic bread or french bread and place, cut side down, directly on the grill. If using garlic bread you will probably get flames as the butter and oils drip down onto the coals. Be careful! The bread only needs to be on for a few minutes, until slightly toasted. Watch this carefully.
• Remove the bread and construct your open faced sandwich. Bread, zucchini, onions, mushrooms, cheese. Put back on the grill (non-heat side) and cover until cheese melts. Remove and get ready for some goodness.

VEGGIE PATE

Steps:

• Preheat oven to 350 F.
• Lightly grease an 8x8 inch baking dish.
• In a food processor, blend all the ingredients until they are almost smooth.
• Transfer mixture to the baking dish.
• Bake for 1 hour, or until lightly browned.

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES

Steps:

• To make the sandwich:
• Prepare grill.
• Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
• Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
• To make the pesto:
• In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

GRILLED VEGGIE SANDWICH

Steps:

• In a bowl, mix mayonnaise, minced garlic, and lemon juice. Set aside (refrigerate).
• Preheat grill on high.
• Brush veggies with olive oil (both sides). Place bell peppers and zucchini in the middle, onion and squash on the edges. Cook for about 3 minutes turn and cook another 3 minutes, remove from grill and set aside (peppers may need to cook longer).
• Spread mayo on bread and sprinkle with feta cheese. Place on grill (cheese up). Close lid and cook for 2-3 minutes (until cheese melts).
• Remove from grill and layer with veggies for a great open faced sandwich.