Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, open-face provençal vegetable sandwich. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Open-face Provençal vegetable sandwich is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Open-face Provençal vegetable sandwich is something which I have loved my entire life.
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.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Make ready 2 cups sliced shiitake mushroom caps
- Take 1 large zucchini,halved lengthwise and cut into 1/4 inch slices
- Get 1 red bell pepper,quartered lengthwise and thinly
- Make ready Sliced
- Take 1 small onion, cut into 1/4 inch slices
- Prepare 1/4 cup vegetable broth
- Prepare 1/4 cup pitted Kalamata olives
- Take 1 jalapeño pepper, seeded and minced
- Make ready 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
- Prepare 4 teaspoons white wine vinegar
- Take slices Crusty bread, cut into thick
- Make ready 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.
Steps 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 exceptional food open-face provençal vegetable sandwich recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
