Vegetarian Open Faced Sandwich

Vegetarian Open Faced Sandwich

30
E. Clark 0

"A delicious and filling meal for the summer! Serve with a side salad or pasta."
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Ingredients

25 m servings 222 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

30
  1. 39 Ratings

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Most helpful positive review

Excellent sandwich that's easy to put together and tastes great! I grilled the veggies and the bread. I mixed some olive oil along with garlic, salt, oregano and basil and brushed that over ever...

Most helpful critical review

This sandwich did not turn out well for me, following as the recipe was written. Broiling eggplant for 5 minutes underneath several other vegetables does not allow the eggplant to cook at all. I...

This sandwich did not turn out well for me, following as the recipe was written. Broiling eggplant for 5 minutes underneath several other vegetables does not allow the eggplant to cook at all. I...

Excellent sandwich that's easy to put together and tastes great! I grilled the veggies and the bread. I mixed some olive oil along with garlic, salt, oregano and basil and brushed that over ever...

I love this sandwich! I made my own pesto sauce from the Vegan Sun-Dried Tomato Pesto recipe on here. I sliced the eggplant with my mandoline slicer, sweated it for an hour, rinsed and dried, ...

soo good! I sauted the onions and peppers and broiled the eggplant by itself first. I don't like mushrooms so I left that out, assembled the sandwich and broiled for a few mins till the cheese...

Very good! Just make sure that you use a really high quality bread for this sandwich! I didn't change a thing and it turned out great:)

I used olive tapenade instead of pesto and no goat cheese,sharp cheddar instead.I also used Ciabatta bread...fantastic!!! Be sure to add enough salt and pepper. Pepper totally makes this sandwic...

I lightly grilled the eggplant, onions, mushrooms and red peppers. I also used fresh mozzarella. My family loved it and we will certainly make again. I agree with others that a good quality brea...

I accidentally forgot to add the spices (basil and oregano) and only had brick cheese but it still turned out excellent. VERY GOOD recipe. Thank you.

I used Weight Watchers sandwich rounds, and this sandwich has now become my favorite!