MENU
JOIN
Open-Faced Pizza Burgers Open-Faced Pizza Burgers
Open Faced Turkey Sandwich Open Faced Turkey Sandwich
Open-Faced Pizza Sandwich Open-Faced Pizza Sandwich
Open-Faced Prosciutto and Egg Sandwich Open-Faced Prosciutto and Egg Sandwich
Open-Faced Hamburgers Open-Faced Hamburgers
Open-Faced Crab Salad Sandwiches Open-Faced Crab Salad Sandwiches
Peanut Butter, Honey & Pear Open-Faced Sandwiches Peanut Butter, Honey & Pear Open-Faced Sandwiches
Open-Faced Egg Sandwiches Open-Faced Egg Sandwiches
Open-Faced Frico Egg Sandwich Open-Faced Frico Egg Sandwich
Open-Faced Chicken Sandwiches Open-Faced Chicken Sandwiches
Garden Tuna Pita Sandwiches Garden Tuna Pita Sandwiches
Sourdough Veggie Sandwiches Sourdough Veggie Sandwiches
Open-Faced Bratwurst Sandwiches with Beer Gravy Open-Faced Bratwurst Sandwiches with Beer Gravy
Open-Faced Chicken Salad Sandwiches Open-Faced Chicken Salad Sandwiches
Summer Veggie Sandwiches Summer Veggie Sandwiches
Open-Faced Sandwich Supreme Open-Faced Sandwich Supreme

Open-Faced Garden Veggie Sandwiches

4 | 2 Reviews
Total Time:Prep: 25 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Virgina Lawson, Cortez, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.

TEST KITCHEN APPROVED

Open-Faced Garden Veggie Sandwiches

4 | 2 Reviews Add your review
Yield:4 servings
Prep:25 min
Cook:20 min
Save Saved Saving print

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 medium eggplant, thinly sliced
  • 2 medium zucchini, halved and sliced
  • 1 large onion, sliced
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 slices Italian bread (1/2 inch thick), toasted
  • 1 medium tomato, thinly sliced
  • 4 slices Muenster cheese
Text Ingredients
Shop Recipe

Directions

  1. Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans.
  2. Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.
  3. Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts

1 each: 390 calories, 25g fat (7g saturated fat), 25mg cholesterol, 688mg sodium, 32g carbohydrate (10g sugars, 8g fiber), 11g protein.
Loading Popular in the Community
Loading Reviews