An open faced vegetable sandwich is a quick and delicious dinner idea. It’s a great way to use up some of the veggies that are in your refrigerator.
Mary Jo and I are always kind of stumped as to what to prepare for supper. We usually go back and forth with, “What do you want to eat”? We live right next to a grocery store, so it’s no problem to grab something quickly. I must say though that Mary Jo is the one to always suggest that we take a look at what we have in the refrigerator and prepare something with what we have. A perfect example of this was last night when we had a bunch of portobello mushrooms that needed to be used. We also had a lot of sweet peppers and onions. Bingo!
She remembered a wonderful Veggie sandwich that we used to get at W. A. Frost Co. restaurant in St. Paul. This was years ago when the restaurant first opened in the 70’s. Their open faced vegetable sandwich was always fresh and very tasty with gooey melted cheese on a pile of perfectly done vegetables. The restaurant has gone more upscale now. It’s not the same as the hippy-dippy 70’s.
With this as an inspiration, I started chopping the veggies, while Mary Jo went to the store to get the bread and cheese we needed.
Ingredients in a veggie sandwich
The ingredients we used and the amounts reflect what we had on hand. If you make veggie sandwiches like this, you may use other fresh vegetables you have on hand.
Here are some vegetable ideas:
- portobello mushrooms
- white button mushrooms
- bell peppers
- olives, black or green
- summer squash
- sliced jalapeno peppers
I’ve made these sandwiches with zucchini and summer squash. Just make lengthwise 1/4″ slabs. They are perfect size to top the bread.
One important step is to either saute or microwave the veggies, especially mushrooms, because they let off so much water when cooked. I’ve sauteed them and I’ve microwaved them. Microwaving is fast and you don’t have to add any vegetable or olive oil which adds calories.
One thing not to leave off is the dried dill weed. It gives the sandwich a fresh, yummy flavor.
So, the next time you have excess vegetables in the fridge, don’t forget about this easy, delightfully tasty open faced vegetable sandwich.
Open Faced Vegetable Sandwich
- 6 oz. sliced mushrooms
- 2 bell peppers, red, yellow or green combination
- 1 med. yellow onion, sliced
- 2 tbsp canola oil
- 1/2 cup black olives, sliced
- 8 tomato slices, 1/4" thick
- 4 oz. sliced cheese, muenster or swiss
- 4 slices pumpernickel bread, toasted
- 3 tbsp sour cream
- dried dill
- 1/2 tsp kosher salt
- Preheat oven to 375°.
- Pre-cook the mushrooms, peppers, and onion by placing them on separate paper towel lined plates, and microwave each for 2 minutes to soften and release excess moisture.
- Lightly spray a baking sheet with cooking oil. Spread one side of each bread slice with sour cream. Place the bread, sour cream side up on the baking sheet. Sprinkle all the slices generously with dried dill.
- Top each bread slice with mushrooms, peppers, onion and black olive slices. Lightly season with salt and pepper. Add the sliced tomatoes and sliced cheese.
- Place into the oven for 10 to 15 minutes until the cheese is melted. Serve right away.