Lunch

Easy Way to Prepare Tasty Open-face Provençal vegetable sandwich

By Francisco Hardy 16 October 2019
Easy Way to Prepare Tasty Open-face Provençal vegetable sandwich
Easy Way to Prepare Tasty Open-face Provençal vegetable sandwich

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Open-face Provençal vegetable sandwich. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Open-face Provençal vegetable sandwich Recipe. Faced Vegetarian Sandwich Recipes on Yummly Chocolate Peppermint Patty Sandwich Cookies, Oven-crisp Pesto Eggplant Parmesan Sandwich, Sandwich bread.

You can cook Open-face Provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you cook it.

Ingredients of Open-face Provençal vegetable sandwich

  1. Take 2 cups of sliced shiitake mushroom caps.
  2. Make ready 1 of large zucchini,halved lengthwise and cut into 1/4 inch slices.
  3. You need 1 of red bell pepper,quartered lengthwise and thinly.
  4. It’s of Sliced.
  5. Make ready 1 of small onion, cut into 1/4 inch slices.
  6. Take 1/4 cup of vegetable broth.
  7. It’s 1/4 cup of pitted Kalamata olives.
  8. Prepare 1 of jalapeño pepper, seeded and minced.
  9. Make ready 2 tablespoons of capers.
  10. Prepare 11/2 tablespoons of olive oil,divided.
  11. It’s 1 clove of garlic, minced.
  12. Prepare 1/2 teaspoon of dried oregano.
  13. You need 1/4 teaspoon of salt.
  14. You need 1/4 teaspoon of black pepper.
  15. Take 4 teaspoons of white wine vinegar.
  16. It’s slices of Crusty bread, cut into thick.
  17. It’s 3/4 cup (3 ounces) of shredded mozzarella cheese (optional).

Open-faced sandwiches are not to be approached lightly.With their layered toppings and tendency Master Heat and Oil.Make Any Vegetable Fun to Eat.Open-Face Steak Sandwich with Herbed Goat Cheese and Tomatoes from Fine Cooking - Perfect for using up leftovers.

Open-face Provençal vegetable sandwich instructions

  1. 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.
  2. 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..
  3. Spoon vegetables onto bread. If desired,sprinkle each serving with 2 tablespoons mozzarella cheese and broil 30 seconds or until cheese is melted..

A sandwich for dinner sounds boring, but an open-faced sandwich makes it next level.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.

Fresh Pea and Ricotta Tartines with Spring Vegetables.Look at you, eating your veggies.In the end I took the sandwiches apart broiled the eggplant on it's own then reconstructed.Open faced vegetable sandwich canape or crostini on a wooden serving board isolated on white background closeup.Open faced sandwiches made with spring vegetables are a beautiful and healthy addition to your summer lunch!

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