Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, open-face provençal vegetable sandwich. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Open-face Provençal vegetable sandwich is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Open-face Provençal vegetable sandwich is something that I’ve loved my entire life. They are nice and they look wonderful.
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 particular recipe, we must prepare a few components. You can have open-face provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you can achieve it.
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
- Prepare 1 red bell pepper,quartered lengthwise and thinly
- Prepare Sliced
- Take 1 small onion, cut into 1/4 inch slices
- Prepare 1/4 cup vegetable broth
- Take 1/4 cup pitted Kalamata olives
- Get 1 jalapeño pepper, seeded and minced
- Get 2 tablespoons capers
- Make ready 11/2 tablespoons olive oil,divided
- Make ready 1 clove garlic, minced
- Make ready 1/2 teaspoon dried oregano
- Make ready 1/4 teaspoon salt
- Prepare 1/4 teaspoon black pepper
- Get 4 teaspoons white wine vinegar
- Make ready 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.
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 it up for this special food open-face provençal vegetable sandwich recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at 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!
