Vegetarian Open Faced Sandwich Recipe - Allrecipes.com
Vegetarian Open Faced Sandwich Recipe
  • READY IN 25 mins

Vegetarian Open Faced Sandwich

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    25 mins

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 More Reviews

Most Helpful Positive Review
Jun 27, 2011

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 everything and placed it on the grill. I assembled the sandwich adding fresh mozzarella and a bit of balsmic vs. pesto. Overall, very good!

 
Most Helpful Critical Review
Aug 26, 2007

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. In the end, I took the sandwiches apart, broiled the eggplant on it's own, then reconstructed the sandwiches. If you like cooked eggplant vs raw, I would recommend either frying the eggplant in a little bit of oil on stovetop or placing, lightly salted, under the broiler prior to making sandwiches. Our sandwiches turned out okay after I cooked the eggplant. I didn't have any mushrooms or red pepper, but the sandwich turned out perfectly fine in the end.

 
Jun 21, 2010

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, brushed with olive oil, then grilled it. (I followed the method from finecooking.com How to Cook Eggplant). I'm so glad I took the time to grill the eggplant--I'm sure it's great as is, but I need cooked eggplant for other recipes and it is delicious that way! I left out the onion and used grilled globe squash instead of the mushrooms. I also had to sub cheddar instead of mozzarella. I made two sandwiches so I could have one for lunch tomorrow at work and I wanted to eat the second one as well! My oven broils on high and low, and 5 minutes on low broil was perfect for this sandwich. Thanks for the recipe!

 
Jun 09, 2010

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 was melted. Very good!

 
Sep 21, 2006

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:)

 
Sep 12, 2008

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 sandwich. Maybe next time a bit of Balsamic? It's a winner.

 
Aug 24, 2008

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 bread should be used.

 
Sep 15, 2010

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.

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 466 mg
  • 19%

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

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