Broiled Open-Faced Veggie Sandwich Recipe

Name: Broiled Open-Faced Veggie Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices sourdough bread (or bread of choice); 2 tablespoons pesto sauce; 1 tablespoon mayonnaise; 4 slices mozzarella cheese; 2 tomatoes, sliced; 12 red onion, sliced; 1 eggplant, sliced and roasted (optional); ½ cup sliced mushrooms; 1 red bell pepper, sliced; 4 garlic cloves

Servings: persons

4 slices sourdough bread (or bread of choice)
2 tablespoons pesto sauce
1 tablespoon mayonnaise
4 slices mozzarella cheese
2 tomatoes, sliced
12 red onion, sliced
1 eggplant, sliced and roasted (optional)
½ cup sliced mushrooms
1 red bell pepper, sliced
4 garlic cloves

1
Preheat broiler.
2
Lightly toast your bread in a toaster or under the broiler.
3
Combine pesto and mayonaise in a small bowl.
4
Spread this mixture on one side of each slice of bread.
5
Layer all of the veggies on the bread (veggies not listed can be used as well.)
6
Crush one clove of garlic over each sandwich.
7
Place one slice of mozzarella on top of each sandwich.
8
Place sandwiches on a baking sheet and put under the broiler until cheese melts and starts to brown (only a couple of minutes).
9
Remove and eat warm!

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices sourdough bread (or bread of choice), 2 tablespoons pesto sauce, 1 tablespoon mayonnaise, 4 slices mozzarella cheese, and more.

Yes, Broiled Open-Faced Veggie Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broiled Open-Faced Veggie Sandwich

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