Open Faced Vegetable Sandwich Food

17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an open-faced sandwich in 30 minutes or less!

OPEN-FACE VEGETABLE SANDWICHES, DIABETIC

Steps:

• Preheat broiler.
• Spread mustard over the cut side of each English muffin half.
• Arrange broccoli, bell pepper and carrot over mustard.
• Sprinkle with cheese.
• Place English muffin halves on the unheated rack of a broiler pan.
• Broil about 4 inches from the heat for 2 to 3 minutes, or until cheese melts.

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.

ONE RECIPE, TWO MEALS: OPEN-FACED VEGGIE SANDWICHES WITH HUMMUS

Steps:

• First of all, equally divide the hummus between 2 bowls and swirl the pesto into one of the bowls. The pesto hummus is for your adult mouth! Yay, right?
• Take 3 slices of the crusty bread and slather with the original hummus. Top with half of the shaved carrots, followed by all of the apple slices and cucumbers. Top with half of the sprouts and serve it just like that to the kiddos! With some of the chips, natch.
• Now, slather the remaining 3 slices of crusty bread with the pesto hummus and top with the rest of the carrots, followed by the delicious roasted red peppers and radishes (spice!) and the rest of the sprouts. Serve with chips. Holla.
• Super-crazy simple veggie lunch or dinner be SERVED.

OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY CUCUMBER

Steps:

• In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
• Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
• Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
• Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

OPEN FACE SANDWICHES

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

OPEN FACED VEGETABLE SANDWICH

Steps:

• Prepare white sauce by heating 1 tablespoon butter in a pan.
• Add flour. Fry lightly.
• Add milk.
• Stir till it becomes like sauce.
• Add chopped onion, tomato, potatoes, green chillies, boiled corn, half cheese, salt and pepper.
• Lightly toast the bread slices. Apply butter on one side only.
• Spread the white sauce and vegetable mixture on the buttered side.
• Put the remaining grated cheese on top.
• Sprinkle tomato and chilli sauce and bake at 350 degree F for ten minutes or till cheese melts.
• Serve hot.

OPEN-FACED VEGETABLE SANDWICHES

Steps:

• In a large bowl combine vegetables.
• In the top of a double boiler over simmering water melt cheese with the beer, stirring until melted. Season sauce with pepper to taste.
• Toast and butter bread and place on baking sheet.
• Spread each slice of bread with 1/2 cup of vegetables.
• Pour cheese sauce over vegetables and broil for 3-5 minutes or until browned.