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Vegetarian Open Faced Sandwich

SUBMITTED BY: E. Clark 

"A delicious and filling meal for the summer! Serve with a side salad or pasta."
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RECIPE RATING:
This recipe has been rated 9 times with an average star rating of 4.4
Read Reviews (9)
PREP TIME  20 Min
COOK TIME  5 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 slices sourdough bread, toasted
  • 3 tablespoons pesto sauce
  • 1 small eggplant, sliced
  • 1 small red bell pepper, sliced
  • 1 medium red onion, sliced
  • 2 tomatoes, sliced
  • 1 cup sliced fresh mushrooms
  • 6 slices mozzarella cheese
  • 4 cloves garlic
  • dried oregano
  • dried basil
  • salt and pepper to taste

What to Drink?
Wine Sangiovese

DIRECTIONS

  1. Preheat the oven broiler.
  2. Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper.
  3. Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Sep. 21, 2006 by KADart05 
Very good! Just make sure that you use a really high quality bread for this sandwich! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Sep. 12, 2008 by ruffleddove 
I used olive tapenade instead of pesto and no goat cheese,sharp cheddar instead.I also used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Mar. 2, 2007 by schmerna 
I made a few changes and loved the delicious results. I substituted goat cheese for the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed on Aug. 26, 2007 by cara 
This sandwich did not turn out well for me, following as the recipe was written. Broiling... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Jun. 24, 2009 by rkpost89 
I sauteed the mushrooms and eggplant before broiling, and this was delicious! I don't prefer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Nov. 23, 2008 by 2sdcook2 
I grilled eggplant, red pepper and onions before assembling the sandwiches and then grilled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed on Aug. 24, 2008 by SABLESONG 
I lightly grilled the eggplant, onions, mushrooms and red peppers. I also used fresh... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed on Sep. 11, 2007 by michelemybell 
Pretty good, though it turns out I'm not a fan of eggplant. I will make it again without it. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed on Jan. 24, 2007 by Papa G-Raf 
Great with some cucumber and a little garlic MORE


 
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Recipe Submitter:

Cooking Level: Intermediate

Home Town: Redwood Valley, California, USA
Living In: North Fork, California, USA

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Nutritional Information
Vegetarian Open Faced Sandwich

Servings Per Recipe: 6

Amount Per Serving

Calories: 220

  • Total Fat: 9.1g
  • Cholesterol: 19mg
  • Sodium: 414mg
  • Total Carbs: 23.5g
  •     Dietary Fiber: 3.8g
  • Protein: 12.3g

VIEW DETAILED NUTRITION

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