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Open faced vegetable sandwich with melted cheese and a variety of sauteed vegetables. #veggiesandwich #vegetablemelt #openfacedsandwich
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Open Faced Vegetable Sandwich

This is easy to make and tastes fantastic...a vegetable sandwich with melty cheese and sauteed vegetables.
Course Main Course
Cuisine American
Keyword open feaced vegetable sandwich, vegetable sandwich,
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 509kcal
Author Joe Boyle

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 509kcal