Vegetarian Open Faced Sandwich recipe

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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

Nutrition Info

221.8 calories
carbohydrate: 24.1 g
cholesterol: 20.4 mg
fat: 8.8 g
fiber: 4.1 g
protein: 13.1 g
saturatedFat: 4 g
servingSize: -
sodium: 401 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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