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READY IN 25 mins

Broiled Vegetable Sandwiches

Read Reviews (10)

"Open faced cheese sandwiches with peppers, tomato and onion. This is a favorite at our Campground. We used to call them Gay Headers! My kids ask for it at home as well." — CiaoAmica

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Original recipe makes 6 servings Change Servings

2 medium tomatoes, chopped
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped

2 teaspoons olive oil
6 slices white American cheese
6 slices white bread

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Directions

Preheat the oven's broiler. In a medium bowl, toss together the tomatoes, onion, red bell pepper, and green bell pepper.
Place the slices of bread on a baking sheet, and place under the broiler. Broil for about 2 minutes, just until lightly toasted. Remove from the oven, and turn the bread untoasted side up. Place a handful of the vegetable mixture on top of each slice. Drizzle with a bit of olive oil, then top with a slice of cheese.
Return the bread slices to the broiler, and cook until the cheese is melted. Serve immediately.

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PREP 20 mins
COOK 5 mins
READY IN 25 mins

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I would suggest if you like your peppers and onions more done to saute them a little first and then do the broiling. Once the cheese is melted the veggies are still pretty raw. I don't mind them too much this way and the sandwich was really delicious...just prefer them a little more cooked. I also added a little fresh parsley and salt and pepper. Used a hoagie roll b/c plain white bread just seemed a little plain. Can't wait to try again!

—mommyluvs2cook

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Most Helpful Critical Review

Oct 25, 2012

definitely saute or roast veggies prior.

—Jade

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13 Ratings

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Sep 04, 2005

Great! Prep time with a chopper is about 10 minutes. Great quick snack. Kids and all loved it!

—ghome

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Oct 04, 2007

Good recipe - But White Bread? I used a multigrain bread and it provided a fuller flavour, and a better health advantage.

—Terri

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Apr 24, 2009

Yum, yum, yum. For more tender veggies, definately saute them (except for the tomato) in the olive oil before putting on the bread. I also upgraded the bread to whole grain and used shredded Motzerella cheese. Smelled SO GOOD and tasted great too.

—C. Stuart

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Jun 28, 2010

This was very good! I did saute all the veggies, except for the tomatoes beforehand to soften them a little in some olive oil, with a clove of minced garlic, salt and pepper, and then proceeded with the recipe. I also added some pepperjack cheese and that went well with the veggies. Also, I had a small baguette to use up, so I used that instead of the white bread. All in all a nice, quick and tasty sandwich that I would totally make again! Thanks for sharing. :)

—Christina

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Oct 17, 2006

Very good recipe! My Family Loved it and, it's quick and easy. Also Healthy!

—CiaoAmica

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Dec 08, 2010

This was fantastic! I'm living abroad with a kitchen that has no stove/toaster oven, so I briefly stir-fried the vegetables in the olive oil (2-3 minutes), toasted the bread over the stove (watch carefully! I obliterated one piece because I wasn't paying attention), and topped it with finely shredded cheddar cheese. It was a hit with my boyfriend and definitely something I will make again, especially considering it took about fifteen minutes from start to finish (and I'm still slow at chopping vegetables).

—Vixy

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Nutrition

Calories
198 kcal
10%

Carbohydrates
17.6 g
6%

Cholesterol
25 mg
8%

Fat
11.6 g
18%

Fiber
1.6 g
6%

Protein
8.6 g
17%

Sodium
604 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broiled Vegetable Sandwiches

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 198
Calories from Fat: 104

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 6.4g 32 %
Cholesterol 25mg 8 %
Sodium 604mg 24 %
Potassium 190mg 5 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 1.6g 6 %
Protein 8.6g 17 %
Sugars 3.8g
Vitamin A 13 %
Vitamin C 14 %
Calcium 25 %
Iron 11 %
** Thiamin 8 %
** Niacin 14 %
** Vitamin B6 5 %
Magnesium 5 %
** Folate 21 %

* 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.