Best 3 Open Faced Veggie Sandwiches For Two Recipes

Indulge in a symphony of flavors with our Open-Faced Veggie Sandwiches - a culinary delight that caters to both vegetarians and meat-lovers alike. These sandwiches are not just another meal; they're an explosion of textures and colors, featuring a medley of roasted vegetables, creamy spreads, and crisp greens. We've curated a collection of recipes that offer a diverse range of options, from the classic combination of roasted red peppers and pesto to the innovative fusion of sweet potatoes and black bean spread. Whether you prefer a hearty sandwich packed with protein or a lighter option bursting with garden-fresh flavors, our recipes have got you covered. Ready your taste buds for a journey of culinary discovery as we unveil the secrets behind these Open-Faced Veggie Sandwiches.

Let's cook with our recipes!

ONE RECIPE, TWO MEALS: OPEN-FACED VEGGIE SANDWICHES WITH HUMMUS

One Recipe, Two Meals: Open-Faced Veggie Sandwiches with Hummus image

This is crazy-simple to slap together. You can do both the kid version and the adult version at the same time.

Provided by Bev Weidner

Categories main-dish

Time 10m

Yield 6 open-faced sandwiches

Number Of Ingredients 10

Ingredients

1 cup hummus (original flavor)
1/3 cup pesto (jarred or homemade, your choice)
6 slices crusty bread (from a large loaf or baguette)
1/2 cup thinly shaved carrots (a vegetable peeler works great)
1/2 cup thinly sliced apples
1/2 cup thinly sliced cucumbers
1/2 cup alfalfa sprouts
Chips, for serving
1/2 cup roasted red pepper slices (jarred or homemade, up to you)
1/3 cup thinly sliced radishes

Steps:

First of all, equally divide the hummus between 2 bowls and swirl the pesto into one of the bowls. The pesto hummus is for your adult mouth! Yay, right?
Take 3 slices of the crusty bread and slather with the original hummus. Top with half of the shaved carrots, followed by all of the apple slices and cucumbers. Top with half of the sprouts and serve it just like that to the kiddos! With some of the chips, natch.
Now, slather the remaining 3 slices of crusty bread with the pesto hummus and top with the rest of the carrots, followed by the delicious roasted red peppers and radishes (spice!) and the rest of the sprouts. Serve with chips. Holla.
Super-crazy simple veggie lunch or dinner be SERVED.

OPEN-FACED GARDEN VEGGIE SANDWICHES

Open-Faced Garden Veggie Sandwiches image

Virginia Lawson CORTEZ, COLORADO By now, your garden is probably filled with ripe veggies! I jazz up this delightful sandwich with a tasty dressing and Muenster cheese.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium eggplant, thinly sliced
2 medium zucchini, halved and sliced
1 large onion, sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 slices Italian bread (1/2 inch thick), toasted
1 medium tomato, thinly sliced
4 slices Muenster cheese

Steps:

Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 390 calories, Fat 25g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 688mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 11g protein.

37 BEST EVER VEGETARIAN SANDWICH RECIPES

37 Best Ever Vegetarian Sandwich Recipes image

Breakfast, lunch, dinner or midnight snack, our best vegetarian sandwich recipes and ideas are all here and waiting to be made by you!

Provided by Hurry The Food Up

Time 8m

Number Of Ingredients 5

Ingredients

1 banana
2 slices wholegrain bread
1 tbsp peanut butter
½ tsp cinnamon
1 tbsp olive oil ((or coconut oil))

Steps:

Are you really looking for directions? Or just being lazy? It's a sandwich dude.
But fine:
Smear the peanut butter on both slices of bread.
Cut the banana into about 8mm thick slices and layer them over just ONE slice of bread.
Sprinkle cinnamon over them.
Place both slices on top of each other.
Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.

Nutrition Facts : ServingSize 207 g, Calories 442 kcal, Carbohydrate 57 g, Protein 15 g, Fat 20 g, SaturatedFat 4 g, TransFat 0.5 g, Sodium 376 mg, Fiber 9.5 g, Sugar 19.9 g

Tips:

Use a variety of vegetables to add flavor and texture to your sandwiches. Some good options include roasted red peppers, grilled zucchini, sautéed mushrooms, and fresh spinach.
Don't be afraid to experiment with different types of bread. Ciabatta, focaccia, and sourdough all make great sandwich breads.
If you're using a spreadable cheese, like cream cheese or hummus, spread it on both sides of the bread. This will help to hold the sandwich together and add extra flavor.
If you're using a hard cheese, like cheddar or mozzarella, slice it thinly and layer it on top of the vegetables. This will help to melt the cheese and make the sandwich gooey.
Serve the sandwiches immediately, or wrap them in plastic wrap and store them in the refrigerator for later.

Conclusion:

Open-faced veggie sandwiches are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be tailored to your own dietary preferences. With a little creativity, you can create endless variations of this classic sandwich. So next time you're looking for a quick and healthy meal, give open-faced veggie sandwiches a try.