This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Sourdough Veggie Sandwiches

By: Billie Moss

"This appealing sandwich from Billie Moss of El Sobrante, California is easy to assemble. 'My husband and I love these on Sunday after church,' she says."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 tablespoons mayonnaise
4 slices sourdough bread
1 cup shredded Cheddar cheese
2 small zucchini, halved lengthwise
1 large tomato, thinly sliced
1/4 cup shredded carrot
1 tablespoon salted sunflower kernels
2 tablespoons butter or margarine, softened

Directions

Spread mayonnaise on one side of each slice of bread. On two slices, layer the cheese, zucchini, tomato, carrot and sunflower kernels. Top with remaining bread, mayonnaise side down. Spread butter over the outside of bread. In a large skillet, cook over medium heat until bread is lightly toasted and cheese is melted.