Open Faced Vegetable Sandwiches 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.

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 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.

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 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 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.