Vegetarian Open Faced Sandwich Recipe

Recipesfull introduces to you: Sandwich Recipes. (Vegetarian Open Faced Sandwich Recipe). A delicious and filling meal for the summer! Serve with a side salad or pasta.

Brief

Prep 20 mins

Cook: 5 mins

Total: 25 mins

Servings: 6

Yield: 6 servings

Vegetarian Open Faced Sandwich Recipe

Ingredients

6 slices sourdough bread

toasted

3 tablespoons pesto sauce

1 small eggplant

sliced

1 small red bell pepper

sliced

1 medium red onion

sliced

2 tomatoes

sliced

1 cup sliced fresh mushrooms

6 slices mozzarella cheese

4 cloves garlic

dried oregano

dried basil

salt and pepper to taste

Griddle Style Philly Steak Sandwiches

Main Dish

Directions

Step 1

Preheat the oven broiler.

Step 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.

Step 3

Broil 5 minutes in the preheated oven or until cheese is melted and lightly browned.

Nutritional Information

Vegetarian Open Faced Sandwich Recipe

Servings Per Recipe:6

Calories: 221.8

% Daily Value *

Protein: 13.1g 26%

Carbohydrates: 24.1g 8%

Dietary Fiber: 4.1g 17%

Sugars: 4.9g

Fat: 8.8g 14%

Saturated Fat: 4g 20%

Cholesterol: 20.4mg 7%

Vitamin A Iu: 979.2IU 20%

Niacin Equivalents: 4.9mg 38%

Vitamin B6: 0.2mg 15%

Vitamin C: 25.2mg 42%

Folate: 72.2mcg 18%

Calcium: 310.2mg 31%

Iron: 1.8mg 10%

Magnesium: 35.5mg 13%

Potassium: 426.4mg 12%

Sodium: 401mg 16%

Thiamin: 0.2mg 22%

Calories From Fat: 79.2

*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.