Open Faced Vegetable Sandwich Recipe

Name: Open Faced Vegetable Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 slices bread; 3 tablespoons butter; 1 small onion, chopped; 1 small tomatoes, chopped; 1 small boiled potato, chopped; 1 -2 green chili, chopped finely; 1 cup boiled corn; 1/2 cup grated cheese; salt, to taste; pepper, to taste; 2 tablespoons tomato ketchup; 2 tablespoons hot sauce; 1 cup white sauce; white sauce; 1 cup milk; 1 tablespoon butter; 1 tablespoon white flour

Servings: persons

12 slices bread
3 tablespoons butter
1 small onion, chopped
1 small tomatoes, chopped
1 small boiled potato, chopped
1 -2 green chili, chopped finely
1 cup boiled corn
1/2 cup grated cheese
salt, to taste
pepper, to taste
2 tablespoons tomato ketchup
2 tablespoons hot sauce
1 cup white sauce
white sauce
1 cup milk
1 tablespoon butter
1 tablespoon white flour

1
Prepare white sauce by heating 1 tablespoon butter in a pan.
2
Add flour. Fry lightly.
3
Add milk.
4
Stir till it becomes like sauce.
5
Add chopped onion, tomato, potatoes, green chillies, boiled corn, half cheese, salt and pepper.
6
Lightly toast the bread slices. Apply butter on one side only.
7
Spread the white sauce and vegetable mixture on the buttered side.
8
Put the remaining grated cheese on top.
9
Sprinkle tomato and chilli sauce and bake at 350 degree F for ten minutes or till cheese melts.
10
Serve hot.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 12 slices bread, 3 tablespoons butter, 1 small onion, chopped, 1 small tomatoes, chopped, and more.

Yes, Open Faced Vegetable Sandwich falls under the Soups & Stews 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.

That's it — enjoy your meal!

Open Faced Vegetable Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions