Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, open-face provençal vegetable sandwich. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Faced Vegetarian Sandwich Recipes on Yummly In the end I took the sandwiches apart broiled the eggplant on it's own then reconstructed. An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of one or more slices of bread with one or more food items on top.
Open-face Provençal vegetable sandwich is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Open-face Provençal vegetable sandwich is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook open-face provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Open-face Provençal vegetable sandwich:
- Prepare 2 cups sliced shiitake mushroom caps
- Make ready 1 large zucchini,halved lengthwise and cut into 1/4 inch slices
- Take 1 red bell pepper,quartered lengthwise and thinly
- Prepare Sliced
- Get 1 small onion, cut into 1/4 inch slices
- Prepare 1/4 cup vegetable broth
- Make ready 1/4 cup pitted Kalamata olives
- Make ready 1 jalapeño pepper, seeded and minced
- Prepare 2 tablespoons capers
- Take 11/2 tablespoons olive oil,divided
- Prepare 1 clove garlic, minced
- Prepare 1/2 teaspoon dried oregano
- Prepare 1/4 teaspoon salt
- Prepare 1/4 teaspoon black pepper
- Get 4 teaspoons white wine vinegar
- Make ready slices Crusty bread, cut into thick
- Take 3/4 cup (3 ounces) shredded mozzarella cheese (optional)
Open-Face Steak Sandwich with Herbed Goat Cheese and Tomatoes from Fine Cooking - Perfect for using up leftovers. Fresh Pea and Ricotta Tartines with Spring Vegetables. Look at you, eating your veggies. A sandwich for dinner sounds boring, but an open-faced sandwich makes it next level.
Instructions to make Open-face Provençal vegetable sandwich:
- Combine mushrooms, zucchini,bell pepper,onion,broth,oil,jalapeño pepper,capers,1 tablespoons oil, garlic,oregano,salt and black pepper in crock-pot slow cooker. Cover;cook on low 5to 6 hours
- Turn off heat. Stir in vinegar and remaining 1/2 tablespoon oil. Let stand uncovered,15 to 30 minutes or until vegetables absorb some liquid. Season with additional salt and black pepper if desired.
- Spoon vegetables onto bread. If desired,sprinkle each serving with 2 tablespoons mozzarella cheese and broil 30 seconds or until cheese is melted.
Go crazy and open up the bread by making one of these sandwich recipes. Salmon is a fun alternative to classic chicken or turkey sandwiches, and takes just a few minutes to get nice and blackened on the stove. Press down (so vegetables will not fall off). Open faced sandwiches made with spring vegetables are a beautiful and healthy addition to your summer lunch! These gluten free sandwiches feature chargrilled gluten free sourdough topped with herbed cream cheese, garlicky baked kale, spring vegetables, with creamy spring onion dressing.
So that is going to wrap this up with this special food open-face provençal vegetable sandwich recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
