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Vegetarian Open Faced Sandwich

Vegetarian Open Faced Sandwich

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E. Clark

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

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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

cara
53
8/26/2007

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.

Jillian
45
6/27/2011

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!

pomplemousse
27
6/21/2010

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!